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strawberry semifreddo on a serving platter topped with chocolate curls

Strawberry Semifreddo

Semifredo in Italian means “half frozen” or “half soft." This is the sublimely delicious dessert is the perfect ode to summer. Once prepared, you pop in your freezer to freeze; then, it’s ready to serve, waiting for you to slice it and top it with some shaved chocolate. It’s elegant and whimsical at the same time. I jokingly think the clouds in heaven must taste like this. Here’s to hoping all your outdoor entertaining is a slice of heaven!
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Prep Time 40 mins
Chilled Time 8 hrs
Total Time 8 hrs 40 mins

Ingredients
  

Berries:

  • 2 cup Strawberries washed, hulled & cut in half
  • 3 T Granulated Sugar

Cream:

  • 1 cup Heavy Whipping Cream
  • 1 tsp Vanilla

Zabaglione:

  • 4 Egg Yolks room temperature
  • 4 T Granulated Sugar

Meringue:

  • 4 Egg Whites room temperature
  • pinch Salt
  • ¼ tsp Cream of Tartar
  • ¾ cup Granulated Sugar
  • ½ cup Water
  • 1 bar Semisweet Chocolate

Instructions
 

  • Line a 9×5-inch loaf pan with a 12×20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.
  • Berries: Place the berries and sugar into the bowl of the food processor and process until puréed. Strain the purée though a medium strainer into a small bowl, set aside.
    berries in a food processor
  • Cream: In a mixing bowl with a whisk attachment beat the heavy whipping cream over high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator.
    vanilla extract being added to the whipped cream
  • Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and brings to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.
    sugar being added to the egg yolks
  • Place this bowl on top of the water-filled saucepan, turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick, pale yellow, and the batter should make ribbons as it falls off beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling).
    egg yolk mixture being beaten with a whisk
  • Remove the zabaglione from heat and gently fold in the strawberry purée. Set aside.
    bowl with berry mixture and egg yolk mixture mixed together
  • Meringue: In a clean mixing bowl with the whisk attachment, slowly beat the egg whites until foamy, about a minute, then add the salt and cream of tartar; increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.
    whisking bowl with egg whites being poured in
  • In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water. Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir!
    sugar and water mixture boiling in pot
  • Cover with the lid and boil to the thread stage*, about 5 minutes, to make a sugar syrup.
    Showing sugar syrup at the "thread stage"
  • Turn the mixer back on low and slowly add the sugar syrup.
    Pouring sugar syrup into meringue mixture
  • Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.
    meringue mixture whipped to hard peaks
  • Using a large spatula, gentle fold in ¼ of the meringue into the zabaglione. When almost completely incorporated add the remaining meringue, continue folding the mixture until fully incorporated. Fold in the whipped cream.
    folding the meringue into the semifreddo mixture
  • Place the mixture into the prepared loaf pan, smooth out the top with an off set spatula: cover the top with the plastic wrap and place in freezer for 8 hours.
    pouring the semifreddo mixture into the loaf pan
  • To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap. If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth out any wrinkles
    inverted loaf pan and semifreddo being placed on a plate
  • Garnish with chocolate curls.
    chocolate curls being sprinkled on finished semifreddo
  • Cut into slices and serve immediately.
    finished and garnished semifreddo on serving dish

Notes

TIPS & TRICKS
– *We are cooking the sugar and water together to make sugar syrup. To test if your syrup has cooked it enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear. Of if you have a candy temperature cook until 230°
– Carefully add the sugar to you egg whites, trying not to hit the beaters as you add the hot syrup.
– You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.
– This is called an Italian meringue. It also makes a fantastic icing for cakes & cup cakes.
– The semifreddo can be made several days in advance. Store in your freezer until ready to serve.
• To make the chocolate curls, place bar of chocolate in microwave for just a few seconds. Then using a potato peeler make the curls. You can make them ahead and top semifreddo before serving