Description
Strawberry Semifreddo is a creamy, semi-frozen Italian dessert featuring fresh strawberries and a rich, velvety texture, perfect for a refreshing summer treat.
Ingredients
Scale
- 16 ounces fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar (for the sauce)
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar (for the semifreddo)
Instructions
- Prepare the strawberry sauce by cooking strawberries, 1/2 cup sugar, and lemon juice over medium heat until thickened, about 8-10 minutes. Cool and refrigerate.
- Whip the heavy cream until stiff peaks form; refrigerate.
- In a heatproof bowl over simmering water, whisk eggs and 1 cup sugar until smooth and 165°F, about 5 minutes. Remove from heat.
- Beat the egg mixture until lightened and thickened, about 5-10 minutes.
- Reserve 1/4 cup strawberry sauce for topping; fold remaining sauce into whipped cream.
- Fold a quarter of the whipped cream mixture into the egg mixture gently, then fold in the rest carefully until combined.
- Line a 9×5 loaf pan with plastic wrap and pour in the semifreddo mixture. Cover and freeze at least 6 hours or up to 1 week.
- To serve, unmold semifreddo, drizzle with reserved sauce, and garnish as desired.
Notes
- Do not overheat egg mixture to avoid scrambling; keep temperature at 165°F.
- Fold mixtures gently to retain airy texture.
- Use ripe, fragrant strawberries for best flavor.
- Let semifreddo set overnight for optimal texture.
- Remove from freezer 10 minutes before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing, Whisking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 260
- Sugar: 28g
- Sodium: 20mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 155mg
Keywords: Strawberry Semifreddo, frozen strawberry dessert, Italian semifreddo recipe, creamy summer dessert, strawberry frozen mousse