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A close up of strawberry semifreddo topped with fresh cut strawberries.
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Strawberry Semifreddo with strawberry sauce

Use the camera icon to toggle the step by step photos on and off. Creamy, fruity and delicious strawberry semifreddo topped with strawberry sauce.
Prep Time30 minutes
Cook Time20 minutes
freeze time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Author: Emily Wyper

Equipment

  • 1 loaf pan (see notes about sizes)
  • Plastic wrap (cling film)
  • Electric whisk
  • Hand whisk

Ingredients

  • 1.5 lbs (675g) fresh strawberries
  • 3/4 cup (150g) sugar (separate the sugar into 100g (½ cup) and 50g (¼ cup)
  • 2 cups (450g) heavy cream (double cream UK)
  • 3 large egg yolks
  • 1 tablespoon lemon juice

Instructions

  • Wash and chop the strawberries into small pieces and add them to a large saucepan with 1 tablespoon of lemon juice and 1/2 cup (100g) of sugar (photos 1 and 2).
    Two photos in a collage showing chopped strawberries, sugar and lemon in a pan and stewed down after cooking.
  • Bring to a boil and then simmer until the strawberries have broken down and thickened (about 12-13 minutes). Remove from the heat and transfer to a bowl to cool. Remove 1/3 cup of strawberry sauce and set aside for serving (refrigerate it once cool) (photos 3 and 4).
    Two photos in a collage showing the consistency of the strawberry sauce after cooking.
  • Whisk the 1/4 cup (50g) sugar and 3 egg yolks in a bowl over a pot of hot water until pale and thick. I use a hand whisk over the double boiler for about 5 minutes to temper them, then remove from the heat and use an electric whisk to whip until pale and thick (photos 5 and 6).
    Two photos in a collage showing the eggs turning thick and pale.
  • Remove from the heat and add the strawberry sauce to the egg mixture. Let the mixture cool for 10 minutes, then transfer it to the freezer for 20-30 minutes until completely cold (photos 7 and 8).
    Two photos in a collage showing the strawberry sauce mixed with the egg mixture.
  • Once cold, whip the cold heavy cream to stiff peaks; be careful not to overwhip. Fold the cream 1/3 at a time through the cold strawberry mixture. If you notice lots of lumps of cream, use a hand whisk to gently whisk the mixture (photos 9 and 10).
    Two photos in a collage showing whipped cream and then the cream folded with the strawberry mixture.
  • Pour the mixture into a loaf pan lined with plastic wrap, making sure the top is also covered. Let it set for at least 5-6 hours. Remove from the freezer around 15 minutes before serving. Cut it into slices and serve with the remaining strawberry sauce (photos 11 and 12).
    Two photos in a collage showing the strawberry semifreddo in a loaf pan then a slice on a plate topped with strawberry sauce.

Notes

  • Loaf pan sizes - I've tested this in two loaf pan sizes: 10x5 inches and 9x4.5 inches. Both work well. If you want wide slices of semifreddo, go with the smaller size.
  • Storage - the semifreddo will keep well in the freezer for up to 1-2 months.

Nutrition

Calories: 224kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 14mg | Potassium: 131mg | Fiber: 1g | Sugar: 19g | Vitamin A: 651IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 0.4mg
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