1 cup (250mL) thickened cream, plus 1 cup (250mL), extra
1 tsp vanilla bean paste
290g NESTLE White Choc MELTS
¼ cup (60mL) thickened cream
1tbsp caster sugar
125g punnet strawberries, halved
25g store bought mini meringues
1 Preheat oven 180°C/160°C fan forced. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
2 In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
3 In a small saucepan, add frozen strawberries and ¾ cup (190mL) of water, bring to the boil; cook 3 minutes or until heated through and softened; using a stick blender, blend until smooth, pour mixture through strainer and refrigerate until cool; discard seeds and solids.
4 In a large bowl combine HIGHLANDER Sweetened Condensed Milk, cream and vanilla; beat using an electric mixer until thickened; stir through cooled strawberry puree. Pour over cooled base and freeze for 6 hours or until frozen.
5 In large microwavable bowl add NESTLE White Choc MELTS and ¼ cup (60mL) cream, microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth; pour over the top of the frozen semifreddo.
6 In a clean bowl beat extra cream and sugar until thickened. Place cream mixture into a piping bag fitted with a large round nozzle. Just before serving; remove slice from pan onto a serving dish, top slice with thickened cream, strawberries and meringues.