If you have never made this incredibly easy dessert called Semifreddo, you must try this for your next family 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
Ingredients
- 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
Instructions
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Line a 9 by 5 inch loaf pan with plastic wrap, with a 2-inch overhang.
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Puree the strawberries (reserving several nice ones) with the orange juice and 2 tablespoons of the sugar. Chill the puree.
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Fill the bottom of a saucepan or double broiler with water and bring to a low boil.
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Use a glass bowl or the top of the double broiler and beat the eggs with the remaining sugar, milk and vanilla.
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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.
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When the egg mixture has cooled, whisk in the mascarpone and all but 1/4 cup of the strawberry puree.
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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.
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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.
Other Valentine’s Dessert’s from my blog:
Enjoy Valentine’s Day,
Mary
© 2017 – 2021, Mary Papoulias-Platis. All rights reserved.
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{ 2 comments… read them below or add one }
I love that you can swap in almost any fruit you desire. Once you have the main recipe down you can make it with a different fruit each time to keep it interesting, and then pick your favorite!
Hello Nick,
You are absolutely correct! And it’s a delicious treat for your guests!