Strawberry Semifreddo

Name: Strawberry Semifreddo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: Egg whites (from about 2 medium eggs) 0.3 cup; Sugar ¾ cup; Water 2 tbsp; Strawberries 2 cups; Fresh liquid cream 0.8 cup

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Calories per serving

Gluten Free
Vegetarian

Energy Kcal 97
Carbohydrates g 15.1
of which sugars g 15.1
Protein g 1.4
Fats g 3.4
of which saturated fat g 1.95
Fiber g 0.4
Cholesterol mg 11
Sodium mg 18

Difficulty: Average
Prep time: 20 min
Cook time: 15 min
Makes: 12 pieces
Cost: Average
Note + 12 hours of firming in the freezer

PRESENTATION

Strawberry semifreddo is one of those Italian desserts that instantly puts a smile on your face. Really good stuff. It’s not just any frozen treat—oh no, it’s a classic straight from Italian kitchens. And listen, people love how it takes fresh strawberries and turns them into something so delicate and creamy, without needing fancy gadgets or anything. In Italy, they take their time, making a base with meringue and real strawberry puree—which gives the strawberry semifreddo its smooth, light texture and naturally sweet flavor. Seriously good, you might find yourself reaching for a second slice.

Thing is, what makes it stand out is how every spoonful feels both rich and airy. It is kinda like a strawberry mousse cake meets ice cream, but way simpler to make at home. Even folks who don’t usually go for fruity desserts end up loving it. Really. It's got that extra bit of freshness and elegance you find in so many Italian sweets. When people talk about ending a dinner on a high note, this easy strawberry semifreddo definitely delivers.

You get all the homemade Italian strawberry dessert flavors, but without the churning hassle. The meringue and whipped cream mix keeps everything moist and perfectly tender—never icy, not hard at all. Across Italy, you'll see local twists, maybe a little lemon zest or a splash of liqueur for a grown-up twist, but the basic idea? It's the same: a frozen treat that's as pretty as it is tasty.

Serving up a homemade strawberry semifreddo often gets those "wows" from guests. For sure. Mostly because it looks elegant and tastes super fresh. Whether you call it a strawberry semifreddo recipe or a no-churn Italian treat, it's about making something a bit special with just a few ingredients. And you know, that first creamy bite? It's proof that sometimes the simplest things are really really the best, especially when strawberries are in season. Can't go wrong.

INGREDIENTS
Ingredients for 12 Strawberry Semifreddos: Egg whites 0.3 cup (75 g) - (from about 2 medium eggs); Sugar ¾ cup (150 g); Water 2 tbsp (30 g); Strawberries 2 cups (300 g); Fresh liquid cream 0.8 cup (200 g)

Preparation

How to prepare Strawberry Semifreddo

To make the strawberry semifreddo, start by washing the strawberries: remove the hulls and cut them into small pieces. Pour the strawberries into a food processor with blades 2, and blend until you obtain a smooth puree 3

Sift the puree to remove the seeds 4 and collect it in a bowl. Set aside about 2 oz of the obtained puree 5 for the final garnish, making sure to keep it covered with plastic wrap in the refrigerator. Now prepare the syrup: in a thick-bottomed saucepan, pour the granulated sugar, add the water 6, and heat over low heat to dissolve the sugar. When the syrup begins to boil, immerse a food thermometer to ensure it reaches 250°F.

When the syrup reaches 237°F, start beating the egg whites with electric beaters 7; once the syrup has reached 250°F 8, pour it slowly into the bowl with the beaters running 9 and continue to beat until you get a frothy mixture.

At this point, pour in the strawberry puree 10 and mix well with a spatula to combine the two mixtures. Separately, in another bowl, whip the fresh cream (to whip it well, the cream should be very cold, as should the bowl and beaters) 11 and, once ready, incorporate it into the strawberry mixture 12

stirring very gently from bottom to top 13. Then transfer the mixture into a disposable piping bag without a nozzle 14 and fill two silicone molds for 6 desserts with a capacity of 2.6 oz each, with a diameter of about 3 inches and a height of about 1.5 inches 15. Gently tap the mold on a work surface to better distribute the mixture inside the individual molds and let it set in the freezer for about 12 hours.

After 12 hours, take your mold, unmold the dessert by turning the semifreddo directly onto the serving plate (16-17). Now take the 2 oz of strawberry puree you set aside, pour it into a pastry bottle, and decorate the semifreddos by distributing the puree within the streaks of the semifreddo to create a floral pattern 18. Your strawberry semifreddo is ready to be served!