Step 1

Line the base and sides of an 8 x 25cm bar pan with plastic wrap, allowing the sides to overhang.

Step 2

Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside.

Step 3

Use an electric mixer to whisk the cream in a bowl until soft peaks form. Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.

Step 4

Turn the semifreddo out onto a serving platter. Top with the strawberry slices and scatter with mint leaves. Drizzle with the fresh passionfruit pulp and serve immediately.