Strawberry semifreddo recipe
Semifreddo is Italian for “half frozen", and you can make this gorgeous dessert in advance for a summertime dinner party with friends: it's simpler than you might think. It mainly involves whisking, whipping and freezing. Bellissimo!
See method- Serves 8
- 20mins to prepare, 5mins to cook plus 6hrs freezing time
- 412 calories / serving
- Freezable
Ingredients
- 500g (1lb 2oz) strawberries, hulled, plus a few extra (whole), for decoration
- 3 eggs
- 2 egg yolks
- 1tsp vanilla extract
- 200g (7oz) caster sugar
- 400ml double cream
- biscotti, to serve
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Shop ingredientsEach serving contains
- Energy
- 1715kJ 412.0kcal
- Fat
- 31g
- Saturates
- 18g
- Salt
- 0.1g
- Sugars
- 31g
of the Reference intake
Carbohydrate 31.1gProtein 4.8gFibre 1.5g
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- Line a 13 x 23cm (5½in x 9in) loaf tin or small brownie pan with nonstick baking paper.
- Halve the strawberries and crush with a potato masher to make a chunky purée.
- In a large glass or heatproof bowl, add the eggs, yolks, vanilla and sugar. Place over a saucepan filled with 1 inch of water. Using an electric whisk, beat the mixture over the simmering water for 4 minutes. Remove and continue to whisk until thick, frothy and completely cool.
- Whip the double cream and fold into the egg mixture along with half of the strawberry purée.
- Spoon some of the strawberry mixture into the bottom of the tin and then cover with ¼ of the semifreddo. Cover with more of the purée and repeat until it’s full.
- Freeze covered for 4-6 hours until frozen. When ready to serve, cut into thick slices or spoon out with an ice-cream scooper. Serve with little biscotti and extra strawberries.
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