Strawberry semifreddo: recipe with and without egg whites

Do you want a strawberry and cream semifreddo? We'll give you the simplest and quickest recipe around! For a delicious and colorful dessert ready in a flash!

It's undeniable: strawberries go well with everything and stimulate our creativity, inspiring us to make many delicious desserts. Today we're making strawberry semifreddo, a simple dessert that always hits the mark ! There are those who make it with egg whites and those who make an Italian meringue, but we don't like to complicate our lives: our recipe will be as simple as possible , without neglecting the taste of the classic semifreddo.

For an optimal result, make the strawberry semifreddo a little in advance so that it has time to solidify perfectly!

How to make strawberry semifreddo without eggs

1. Wash the strawberries well and cut them into pieces, removing the stalk.
2. Place them in a saucepan with the sugar and the juice of half a lemon and bring to the heat.
3. Let the sugar melt and the strawberries fall apart slightly for a few minutes, then remove everything from the heat.
4. Place the strawberry pulp in a bowl, blend it to obtain a puree or crush it roughly with a fork and let it cool .
5. Meanwhile, whip the cream with an electric whisk, add the yogurt with light movements from bottom to top so as not to dismantle the cream, finally add the strawberry puree.
6. Place the well-blended mixture into a semifreddo or plumcake mold (preferably silicone, otherwise cover it with cling film before pouring in the soft cream).
7. Place the semifreddo in the freezer to solidify for at least 5 hours .

And here is a video recipe almost identical to our preparation, to obtain an exquisite dessert:

Preparation of the strawberry semifreddo recipe with eggs

• 300 g of strawberries
• 400 ml of fresh cream
• 3 egg whites
• 140 g of sugar
• 70 ml of water

1. First, wash the strawberries well, dry them, remove the stalk and cut them into small pieces.
2. At this point, blend them in a bowl with an immersion mini blender and keep them aside.
3. Let's move on to creating the sugar syrup that will serve as the base for our Italian meringue and also to pasteurize the egg whites. Place the sugar and water in a saucepan, bring to the heat and let everything melt until small bubbles begin to form. At this point immerse the kitchen thermometer and check that it reaches 121°C .
4. Just before the syrup reaches the temperature, start whipping the egg whites in a bowl with an electric whisk, and when it reaches 121°C, pour it slowly into the egg whites and continue whipping until they form stiff peaks.
5. The time has come to whip the cream in a second bowl and add it to the egg whites, being careful not to disassemble everything (use a spatula and add the cream little by little, moving from bottom to top).
6. Lastly, add the strawberry sauce using a spatula and being careful not to dismantle everything.
7. Pour the mixture into a special semifreddo or plum cake mold (better if made of silicone or aluminium), otherwise use single-portion baking cups.
8. Leave to freeze in the freezer for at least 2 hours (although it would be better to wait at least half a day).

Before serving it, leave it out of the freezer for about ten minutes so that it can be removed from the mold without particular difficulty. Enjoy your meal!

Also try all ourdesserts with strawberries

How to make strawberry sauce for semifreddo

Take about another 200 g of strawberries , the other half of the lemon and a few tablespoons of sugar or, better yet, icing sugar. Blend the strawberries after washing them, removing the stems and cutting them into small pieces. Add the lemon juice and as much sugar to taste , mix vigorously until you obtain a smooth sauce, filter and pour over the semifreddo before serving.

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