top of page

Strawberry Semifreddo with Roasted or Macerated Strawberries

Updated: Apr 26


Strawberry Semifreddo

Serves 8


8 ounces heavy cream

½ heaping cup freeze-dried strawberries

4 large eggs

½ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon salt

Macerated strawberries

1 pint strawberries, hulled and quartered

2 tablespoons granulated sugar

2 tablespoons grand marnier or orange juice

Roasted strawberries

1 pint strawberries, hulled and cut in half

2 tablespoons melted butter

2 tablespoons light brown sugar

For the semifreddo:

Spray a 9 x 3 loaf pan with nonstick spray. Line with plastic wrap, smoothing out the wrinkles and creases. Set aside.

Combine the heavy cream and strawberries in a blender and puree until smooth. Add cream mixture to the bowl of a stand mixer, and using the whisk attachment whisk until stiff, but not grainy. Put whipped cream in a separate bowl, cover, and refrigerate until ready to use.

Meanwhile combine the eggs, sugar, vanilla extract, and salt in the bowl of a stand mixer. Place over a double boiler and whisk constantly until the mixture is hot to the touch and you dont feel any grains of sugar. Remove from heat and place on the mixer and using the whisk attachment, whisk on high speed until the mixture is thick and cool to the touch, about 6-7 minutes. Once cool, whisk in half of the whipped cream, and then whisk in the remaining. Put semifreddo into the loaf pan and freeze until firm, at least 6 hours.

When ready to serve slice, place on a plate and top with macerated strawberries.

For the macerated strawberries:

In a small bowl combine all the ingredients and refrigerate at least 2 hours up overnight.

For the roasted strawberries:

Preheat oven to 400°F

On a baking sheet lined with parchment, toss the strawberries, melted butter and brown sugar.

Place in preheated oven and cook until soft and tender, about 10 minutes. Remove from oven, reserving juices, and allow to cool slightly, about 10 minutes.

Serve with semifreddo.



bottom of page