Strawberry Semifreddo Recipe
Recipe type: Dessert
Serves: 8
  • 1 pint strawberries, hulled
  • 2 large egg yolks
  • 3 large eggs
  • 1 cup granulated sugar
  • 1⁄2 teaspoon pure vanilla extract
  • 1 3 ⁄4 cups heavy cream
  1. Put a 10 x 5-inch stainless steel container in the freezer to chill.
  2. In the bowl of food processor, process the strawberries until smooth. You will have about 2 cups.
  3. Whisk together the egg yolks, eggs, sugar, and vanilla in the top of a double boiler or heatproof bowl.
  4. Set over a saucepan of simmering water and whisk for 6 to 8 minutes or until the mixture thickens and turns pale. Remove from the heat and let the mixture cool for a few minutes.
  5. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
  6. Gently stir the berry purée into the slightly cooled egg mixture until well mixed.
  7. Add the berry purée to the cooked egg mixture and gently combine until well mixed.
  8. Fold in the whipped cream just to combine.
  9. Pour into the chilled container and freeze for at least 6 hours or overnight.
  10. Serve directly from the freezer.
Recipe by Traveling Mom at