If you have never made this incredibly easy dessert called Semifreddo, you must try this for your next evening dinner! This is a frozen loaf size dessert with incredible smoothness, between a mousse and ice cream. Best part of this is it’s serves around 8 and is perfect for entertaining! All you need is a loaf pan, and a blender and a few bowls. The beauty of this recipe is that it can be made ahead and served as you move into dessert-time.
Any seasonal fruit can be substituted for this luscious frozen dessert; raspberries, blueberries, cherries, lemons, oranges. And then you can add cookies crumbs, chocolate and any soft bits you have around.
Berry Fantastic Semifreddo
- 1 1/2 pints strawberries, stems removed
- 1 tablespoon orange juice
- 1 1/4 cups sugar - separated
- 4 eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone
- 11/2 cups heavy cream
Line a 9 by 5 inch loaf pan with plastic wrap, with a 2-inch overhang.
Puree the strawberries (reserving several nice ones) with the orange juice and 2 tablespoons of the sugar. Chill the puree.
Fill the bottom of a saucepan or double broiler with water and bring to a low boil.
Use a glass bowl or the top of the double broiler and beat the eggs with the remaining sugar, milk and vanilla.
Place over the simmering water and whisk for about 10 minutes, until it thickens and forms ribbons. Cool in the refrigerator for 1 1/2 hours.
When the egg mixture has cooled, whisk in the mascarpone and all but 1/4 cup of the strawberry puree.
In a clean dry bowl whip the cream until firm peaks form. Fold the cream into the strawberry-mascarpone mixture. Pour into the pan and freeze for 4 hours. Place the reserved puree in the refrigerator.
Unmold the semifreddo by pulling on the plastic wrap, then invert the pan onto a serving platter. Slice or leave whole the strawberries and add to the puree, or place on the side of the serving.
This is one recipe I suggest you read thoroughly, and prep your ingredients before assembling.
Blend your fruit and egg mixture together, then slowly fold in the whipped cream.
Ready for the lined-plastic mold you choose. Traditionally, it’s made in a loaf size pan.
Carefully, pour cream mixture into your mold and cover and freeze. I prefer to do this overnight. But, can be made if you freeze for up to 5 hours or until hard. Remove by lifting the plastic and inverting it onto a serving platter.
Decorate as you choose, use garden flowers, the fresh fruit in the cream, or slice individually.
This recipe comes to us from The Tuscan Sun Cookbook by Frances Mayes. Thank-you.
© 2017, Mary Papoulias-Platis. All rights reserved.