Strawberries and Cream Semifreddo Recipe

Strawberries and Cream Semifreddo Recipe

By 01/07/2015

Life is made of simple pleasures and a semifreddo is one of them.

A super simple yet super delicious summer dessert. The beauty of this cake is that it requires no cooking and that it lives in the freezer. All you need to do is defrost it a couple of hours before serving and then simply slice it!

This is made in layers with Italian Savoiardi or finger biscuits, mascarpone, whipped cream and strawberries.

We all know that strawberries and cream get on like a house on fire and in a few simple steps you can make a great dessert.  If you want a lighter version you can swap the mascarpone for ricotta instead. Also you could use peaches or any seasonal fruit you fancy instead of strawberries.

  • Prep Time : 25 minutes

Ingredients

Instructions

Wash and slice the strawberries leaving out a few (4 or 5) for the final decoration. Put them in a bowl, add 2 tbsp of sugar, mix well and let them rest for 15 minutes.

strawberries in a bowl

Prepare all your ingredients on your worktop.

Whip the cream, mix it with the mascarpone cheese, 3 tbsp of sugar and stir.

Put the strawberries in a colander and filter their juice into a bowl. Add the juice of the orange, 2 tbsp of sugar and 50 ml of water. Line a standard loaf tin (measuring approx 12 x 20 cm / or 5 x 8 inch) with cling film (making sure the cling film comes out of the tin so you will be able to easily pull out the semifreddo after it has been frozen).

soaking biscuits for semifreddo

Soak the biscuits in the juice and start making your dessert by lining up the biscuits on the tin, followed by a layer of cream and mascarpone mixture.

biscuits layer

Put some strawberries on top of the cream

Strawberries and cream semifreddo

And carry with more layers until you finish all your ingredients. Finish off with a layer of cream and decorate with strawberry slices. Cover the top with cling film and put it in the freezer for at least a couple of hours.

Strawberries and cream semifreddo

Make sure you take it out of the freezer at least 2 hours before enjoying it.

strawberry and cream semifreddo

I am entering this to Simple & In Season hosted by Ren Behan.

 

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

16 Responses to Strawberries and Cream Semifreddo Recipe

  1. All That I'm Eating

    I love how British this semifreddo is! What a great dessert for a hot July day.

  2. gloria

    Che buono Alida.look bellisimo.
    I love semifreddo and this look georgeous !!
    Baci!

    • Alida

      Grazie cara x

  3. la cucina di Molly

    Wow che meraviglia questo dessert, mi passeresti una fettina? Con il caldo che fa qui sarebbe l’ideale! Buna serata, ciao!

  4. Louise

    I see you are still creating beautiful delicious delights Alida. Thank you so much for sharing…Hope all is well with you and yours, Louise

    I’m not back to blogging yet, soon I hope:)

    • Alida

      Hello Louise!So pleased to hear from you.Hope you can get better soon xxx

  5. Kate - Gluten Free Alchemist

    What a perfect summer dessert…. And even better that you can make it ahead of time and store in the freezer! Love it!

  6. Pingback: Simple and in Season June - 30 Summer Recipes - Ren Behan Food | renbehan.com

  7. SimoCuriosa

    waw
    svengo! potrei fare pazzie per un semifreddo così!
    complimenti per questo e per il blog!
    a presto

    • Alida

      Grazie Simona, il tuo blog e’ pieno di ottime ricette!

  8. Ren Behan

    Beautiful recipe and what a lovely way to use up some seasonal strawberries. Reminds me of a strawberry tiramisu I once had. I’ve added it to the Simple and in Season round up x

  9. rosa

    what do you mean by fresh double cream

    • Alida

      We find this cream in the UK. It is a thicker fresh cream which is usually easier to whip. If you cannot find it you can use any ordinary fresh cream.

  10. Christine Geery

    I made this beautiful dessert for my husband’s birthday and everyone loved it. The only thing I added to the sauce was about 1/2 cup orange liqueur, (what you add to make strawberries romanoff), because I like to really soak the lady fingers. It had rave reviews. I called it my version of Strawberry Tiramisu without the coffee.

    Thank you for the inspiration, Alida,

    Christine

    • Alida

      I love the idea of orange liqueur and I am really pleased you enjoyed the recipe! Thank you 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *