Indulge in the creamy and fruity goodness of strawberry semifreddo. This frozen Italian dessert is made with whipped cream, strawberries, sugar, and eggs. It's the perfect treat for a hot summer day or any occasion. Follow this easy recipe to create a luscious and refreshing strawberry semifreddo in no time. Serve it with fresh berries or a drizzle of chocolate sauce for an extra touch of decadence.
Ingredients
- 1 pound strawberries
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Fresh strawberries and mint leaves, for garnish
Directions
- Hull and chop 1/2 pound of strawberries. Set aside.
- In a blender or food processor, puree the remaining strawberries until smooth.
- In a mixing bowl, whisk together the pureed strawberries and granulated sugar until the sugar is dissolved.
- Separate the eggs, placing the yolks in a heatproof bowl and the whites in a separate mixing bowl.
- Place the bowl with the yolks over a saucepan of simmering water to create a double boiler.
- Whisk the yolks continuously until they are thick and pale, about 3-4 minutes.
- Remove the bowl from the heat and whisk in the vanilla extract.
- In another mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar while continuing to whip the cream until stiff peaks form.
- Gently fold the whipped cream into the yolk mixture, followed by the pureed strawberries.
- Fold in the chopped strawberries.
- In a separate clean mixing bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the strawberry mixture.
- Pour the semifreddo mixture into a 9x5-inch loaf pan or a freezer-safe container.
- Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
- When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Slice and serve the strawberry semifreddo garnished with fresh strawberries and mint leaves.
