Strawberry semifreddo

Strawberry semifreddo recipe

46 ratings

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

Each serving contains

  • Energy

    1715kj
    412kcal
    21%
  • Fat

    31g 44%
  • Saturates

    18g 89%
  • Sugars

    31g 34%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 31.1g Protein 4.8g Fibre 1.5g

Method

  1. Line a 13 x 23cm (5½in x 9in) loaf tin or small brownie pan with nonstick baking paper.
  2. Halve the strawberries and crush with a potato masher to make a chunky purée.
  3. 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.
  4. Whip the double cream and fold into the egg mixture along with half of the strawberry purée.
  5. 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.
  6. 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.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

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