Mix the eggs with sugar and whip in the bain-marie, until thick and fluffy.
Keep whipping with the container surrounded by ice.
Process strawberries in a blender and whip cream.
When cold, add the processed strawberries and the whipped cream to the mix and pour in the moulds.
Freeze for at least four hours.
Before serving, garnish with the sliced strawberries Melt the sugar with some water in a non-stick pan, add the sliced strawberries and pour some Ponti Balsamic Vinegar of Modena P.G.I. Aged 3 years on it.
Serve the semifreddo with the warm strawberry sauce.
sugar for the semifreddo 110 g
sugar for the sauce 40 g
strawberries for the semifreddo 260 g
strawberries to garnish 200 g
Ponti Balsamic Vinegar of Modena P.G.I. Aged 3 years 30 ml