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Strawberry Semifreddo

Cold, creamy, and bursting with sweet strawberry flavor, this Strawberry Semifreddo feels like the kind of dessert that turns an ordinary evening into something worth celebrating. With just a handful of simple ingredients and a little patience while it freezes, this beauty comes together in such a fuss-free way.
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Prep Time 15 minutes
Total Time 7 hours 30 minutes
Servings: 10 servings
Calories: 301
Ingredients Method Notes

Ingredients
  

  • 16 oz. fresh strawberries hulled, quartered
  • 1/2 cup granulated sugar for strawberry sauce
  • 1 Tbsp. fresh lemon juice
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup granulated sugar for semifreddo

Method
 

  1. In a medium pot over medium heat, cook strawberries, sugar, and lemon juice, smashing with a wooden spoon, until strawberries are broken down, 8 to 10 minutes.
  2. Transfer strawberry sauce to a medium bowl. Let cool to room temperature, then refrigerate until ready to use.
  3. In the large bowl of a stand mixer fitted with the whisk attachment, beat cream on medium speed until stiff peaks form.
  4. Transfer whipped cream to a medium bowl and refrigerate until ready to use.
  5. Pour enough water into a medium pot to come about one-third up the sides and bring to a simmer over medium-low heat.
  6. In a medium heatproof bowl, combine eggs and sugar.
  7. Place bowl over pot, making sure water doesn’t touch bowl. Cook, whisking constantly, until smooth and an instant-read thermometer registers 165°, about 5 minutes.
  8. Transfer egg mixture to bowl of stand mixer.
  9. Beat egg mixture on medium speed with whisk attachment until lightened in color and holds its shape for a few seconds before melting into itself, and sides of bowl are no longer warm to the touch, 5 to 10 minutes.
  10. Reserve 1/4 cup strawberry sauce for topping and refrigerate until ready to use.
  11. Gently fold remaining strawberry sauce into reserved whipped cream.
  12. Add about one-quarter of whipped cream mixture to egg mixture and gently fold to combine.
  13. Fold in remaining whipped cream until just combined.
  14. Line a 9" x 5" loaf pan with plastic wrap, leaving a large overhang on all sides.
  15. Pour semifreddo mixture into prepared pan and smooth top.
  16. Fold plastic wrap overhang over to cover top completely.
  17. Freeze until solid, at least 6 hours or up to 1 week.
  18. When ready to serve, unwrap top of semifreddo.
  19. Flip semifreddo upside down onto a platter and remove loaf pan and plastic wrap.
  20. Top with reserved strawberry sauce and serve immediately.

Notes

The strawberry sauce can be made up to 3 days ahead and refrigerated until ready to use. Serve Strawberry Semifreddo topped with the reserved strawberry sauce alongside fresh fruit, butter cookies, or hot coffee for an easy dessert everyone will remember.