Meringue pistachio semifreddo with red fruits

Method

1. Line a mould or cake tin with Multix cling wrap. Place the meringue in a large freezer bag and using you hands or a rolling pin break them into bite sized chunks. Beat the cream until it forms thick peaks. Fold in the meringue pieces, vanilla extract and pistachios. Use a spoon to transfer the cream mix to the mould and tap down to make sure you leave no air pockets. Cover with more cling wrap and place in the freezer for at least 2 hours or until semi frozen.
2. While the semifreddo is freezing make the fruit coulis, first defrost the frozen berries and mash then slightly with a fork. Use a fine wire sieve with a bowl underneath and a large metal spoon push the berries through the sieve until all the fruit pulp and juice is in the bowl and the pips are still in the sieve. Discard the pips. Taste the coulis and add a little icing sugar if necessary.  When the Semifreddo is ready turn it out on to a serving platter serve topped with raspberries and pomegranate seeds. Serve it to your guests with a jug of pouring cream and a jug of the raspberry coulis.

Tip: If your short of time you can buy ready made raspberry coulis at most good supermarkets.