Strawberry and chocolate semifreddo

Instructions

1. Lightly spray a 22cm x 12cm (top measurement) loaf tin with oil. Line base and 2 long sides with baking paper, allowing paper to overhang edges by 5cm.
2. Process 350g of strawberries with 1 tablespoon of sugar in a food processor until smooth. Place ⅔ cup of puree in an airtight container in the fridge. Reserve the remaining strawberry puree. Dice leftover strawberries and set aside.
3. Using electric beaters, beat the egg yolk, remaining sugar and vanilla in a medium bowl for 4 minutes or until thick and pale. Stir in the yoghurt and reserved puree until combined. Using clean beaters, beat the egg whites in a bowl until firm peaks form. Gently fold the egg whites through the yoghurt mixture, in 3 batches, until just combined. Fold through the diced strawberries. Pour into the prepared loaf tin. Cover and freeze for 4 hours or until firm.
4. Process the biscuits in a food processor until mixture resembles fine breadcrumbs. With the motor running, add the canola spread until combined. Sprinkle over semifreddo, pressing down to coat. Cover and freeze for another 4 hours or until firm.
5. Remove semifreddo from the freezer and set aside for 10 minutes to soften slightly. Turn onto a serving plate. Cut into slices and serve with reserved puree and extra strawberries.