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Strawberry semifreddo recipe
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57 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
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
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Energy
1715kj
412kcal
21%
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Fat
31g
44%
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Saturates
18g
89%
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Sugars
31g
34%
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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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