Strawberries & Cream Semifreddo Recipe

Introduction

This Strawberries & Cream Semifreddo is a luscious frozen Italian dessert that combines sweet strawberry sauce with rich, creamy layers. It’s perfect for warm days when you want a refreshing treat that’s elegant yet simple to make.

Ingredients

• 16 oz. fresh strawberries, hulled, quartered
• 1/2 cup (100 g) granulated sugar
• 1 tbsp. fresh lemon juice
• 1 cup heavy cream
• 4 large eggs
• 1 cup (200 g) granulated sugar

Instructions

1. Step 1: To make the strawberry sauce, combine the strawberries, 1/2 cup sugar, and lemon juice in a medium pot over medium heat. Cook, smashing the strawberries with a wooden spoon, until they break down and the mixture thickens, about 8 to 10 minutes. Transfer to a bowl, cool to room temperature, then refrigerate until ready to use.
2. Step 2: In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until stiff peaks form. Transfer to a bowl and refrigerate.
3. Step 3: Prepare a double boiler by simmering water in a pot so it comes about one-third up the sides. In a heatproof bowl, whisk together the eggs and 1 cup sugar. Place the bowl over the simmering water, ensuring the water does not touch the bowl. Whisk constantly until the mixture is smooth, warm to the touch, and reaches 165°F (about 5 minutes).
4. Step 4: Transfer the egg mixture to the stand mixer bowl and beat on medium speed until it lightens in color, holds its shape briefly when lifted, and the sides of the bowl are no longer warm, about 5 to 10 minutes.
5. Step 5: Reserve 1/4 cup of the strawberry sauce for topping and refrigerate it. Gently fold the remaining strawberry sauce into the whipped cream.
6. Step 6: Fold about one-quarter of the whipped cream and sauce mixture into the egg mixture gently to lighten it. Then fold in the remaining whipped cream mixture until just combined.
7. Step 7: Line a 9″ x 5″ loaf pan with plastic wrap, leaving an overhang on all sides. Pour the semifreddo mixture into the pan and smooth the top. Fold the plastic wrap over the top to cover completely.
8. Step 8: Freeze the semifreddo until solid, at least 6 hours or up to 1 week.
9. Step 9: When ready to serve, unwrap the semifreddo, invert it onto a platter, and remove the plastic wrap and loaf pan.
10. Step 10: Top with the reserved strawberry sauce and serve immediately.

Tips & Variations

• Make the strawberry sauce up to 3 days ahead and keep it refrigerated for convenience and flavor development.
• For a nutty twist, sprinkle chopped toasted almonds on top before serving.
• Use frozen strawberries if fresh are unavailable; thaw and drain excess liquid before cooking.
• For extra creaminess, fold in a little mascarpone cheese with the whipped cream.

Storage

Store the semifreddo in the freezer, covered tightly, for up to 1 week. When reheating, allow it to soften at room temperature for 5 to 10 minutes before serving to achieve a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this semifreddo without a stand mixer?

Yes, you can use a hand mixer or whisk by hand. It will require more effort and time especially to reach the correct stiffness and lightness in the cream and egg mixture.

Is it safe to use raw eggs in this recipe?

The eggs are gently cooked in a double boiler until they reach 165°F, which pasteurizes them and makes the mixture safe to eat.

Strawberries & Cream Semifreddo Recipe

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★★★★★

4.4 from 72 reviews

This elegant Strawberries & Cream Semifreddo combines a luscious strawberry sauce with a smooth, airy frozen Italian dessert. The strawberry sauce is gently cooked and cooled, then folded into a cloud-like whipped cream and a light, cooked egg and sugar custard. The mixture is frozen until firm, creating a creamy, refreshing treat perfect for warm-weather entertaining or special occasions.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 the Strawberry Sauce: In a medium pot over medium heat, combine the quartered strawberries, 1/2 cup sugar, and lemon juice. Cook, smashing the strawberries with a wooden spoon, until they break down and the mixture thickens slightly, about 8 to 10 minutes. Transfer to a bowl and allow to cool to room temperature, then refrigerate until ready to use. Note: this sauce can be made up to 3 days in advance and kept refrigerated.
2. Whip the Cream: Using a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until needed.
3. Cook the Eggs and Sugar: Set a medium pot with about one-third full of water over medium-low heat to simmer. In a heatproof bowl, whisk together the eggs and 1 cup sugar. Place the bowl over the simmering water, making sure the water does not touch the bowl. Cook the mixture, whisking constantly, until it thickens and reaches 165°F on an instant-read thermometer, about 5 minutes. Remove from heat.
4. Whisk the Egg Mixture: Transfer the cooked egg mixture to the stand mixer bowl and beat on medium speed with the whisk attachment until lightened in color, thick, and holds soft peaks, about 5 to 10 minutes. The mixture should hold its shape briefly before melting back and the bowl should no longer feel warm.
5. Combine Sauce and Cream: Reserve 1/4 cup of the strawberry sauce for topping and keep it refrigerated. Gently fold the remaining strawberry sauce into the whipped cream until just incorporated.
6. Fold Mixtures Together: Add about one-quarter of the whipped cream and strawberry sauce mixture into the egg mixture and gently fold to combine. Then carefully fold in the remaining whipped cream mixture until just blended, being careful not to deflate the airiness.
7. Freeze the Semifreddo: Line a 9″ x 5″ loaf pan with plastic wrap, leaving an overhang. Pour the mixture into the prepared pan and smooth the top with a spatula. Fold the plastic wrap over the top 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 and invert it onto a serving platter. Remove the loaf pan and plastic wrap. Spoon the reserved strawberry sauce over the top and serve immediately.

Notes

• The strawberry sauce can be made ahead and refrigerated up to 3 days.
• For best texture, do not overfold the whipped cream into the egg mixture to maintain airiness.
• Use fresh, ripe strawberries for the best flavor in the sauce.
• The semifreddo keeps well frozen for up to one week but is best eaten within 3 days for optimal texture.
• If you do not have a stand mixer, you can whisk the cream by hand, but it will take longer.

Keywords: semifreddo, strawberry dessert, Italian dessert, frozen dessert, strawberries and cream