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Strawberries & Cream Semifreddo Recipe

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★★★★★

4.7 from 62 reviews

A luscious and refreshing Strawberries & Cream Semifreddo combining a homemade strawberry sauce with light whipped cream and a velvety cooked egg custard. This no-bake frozen Italian dessert is perfect for warm-weather indulgence, featuring layers of fresh strawberry flavor and creamy texture.

Ingredients

Scale

Strawberry Sauce

  • 16 oz. fresh strawberries, hulled, quartered
  • 1/2 cup (100 g) granulated sugar
  • 1 tbsp fresh lemon juice

Semifreddo

  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup (200 g) granulated sugar

Instructions

  1. Prepare Strawberry Sauce: In a medium pot over medium heat, combine quartered strawberries, sugar, and lemon juice. Cook while smashing the strawberries with a wooden spoon until they break down and the mixture becomes saucy, about 8 to 10 minutes. Transfer to a bowl and allow to cool to room temperature, then refrigerate until ready to use.
  2. Whip Cream: Using a stand mixer fitted with a whisk attachment, beat the heavy cream on medium speed until stiff peaks form. Transfer whipped cream to a medium bowl and refrigerate.
  3. Cook Egg Mixture: Pour water into a medium pot to come about one-third up the sides and bring to a simmer over medium-low heat. In a heatproof bowl, combine eggs and sugar. Place bowl over the pot ensuring water does not touch the bowl. Whisk constantly until mixture is smooth and an instant-read thermometer registers 165°F, about 5 minutes. Remove from heat and transfer to the stand mixer bowl.
  4. Whisk Egg Mixture: Beat egg and sugar mixture on medium speed until it lightens in color, forms soft ribbons, and the sides of the bowl are no longer warm to the touch, 5 to 10 minutes.
  5. Combine Strawberry Sauce & Cream: Reserve 1/4 cup of the strawberry sauce for topping and refrigerate. Fold the remaining strawberry sauce gently into the whipped cream.
  6. Fold Mixtures Together: Stir about one-quarter of the whipped cream and strawberry sauce mixture into the egg mixture gently to lighten it. Then fold in the remaining whipped cream mixture until just combined.
  7. Freeze Semifreddo: Line a 9 x 5-inch loaf pan with plastic wrap, leaving overhang. Pour the semifreddo mixture into the pan and smooth the top. Fold the plastic wrap over the surface to cover completely. Freeze until solid, at least 6 hours or up to 1 week.
  8. Serve: When ready to serve, unwrap the top of the semifreddo, invert onto a platter, and remove the loaf pan and plastic wrap. Top with the reserved strawberry sauce and serve immediately for a refreshing and creamy dessert.

Notes

  • Strawberry sauce can be made up to 3 days in advance and refrigerated.
  • Ensure the water for the double boiler does not touch the bowl to prevent scrambling the eggs.
  • Whisking the egg mixture to the correct temperature and texture is crucial for smooth, safe semifreddo.
  • Semifreddo can be stored in the freezer for up to one week.
  • Use a thermometer to accurately reach 165°F for safety and proper cooking of eggs.

Keywords: semifreddo, strawberries, no bake dessert, frozen dessert, Italian dessert, summer dessert, strawberries and cream

Find it online: https://flavorsbymaya.com/strawberries-and-cream-semifreddo-recipe/