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Strawberry semifreddo recipe

56 ratings

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

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

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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