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beautifully plated slice of strawberry semifreddo

Strawberry Semifreddo

This strawberry semifreddo is a creamy Italian frozen dessert that tastes like a mix between ice cream and mousse. It’s rich, airy, and swirled with homemade strawberry compote. No ice cream machine needed—just whip, fold, freeze, and enjoy!
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Prep Time 25 minutes
Cook Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and halved (or thawed frozen strawberries)
  • ½ cup granulated sugar divided
  • 1 teaspoon lemon juice
  • 1 ½ cups heavy cream chilled
  • 3 large eggs separated
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pistachios optional, for topping

Method
 

Step 1: Make the Strawberry Compote
  1. Place strawberries, 2 tablespoons of sugar, and lemon juice in a saucepan.
  2. Cook over medium heat for 8–10 minutes until strawberries soften and turn into a glossy sauce.
  3. Let it cool completely.
Step 2: Whip the Cream
  1. In a chilled bowl, beat heavy cream until soft peaks form.
  2. Keep it in the fridge while preparing the eggs.
Step 3: Prepare the Egg Base
  1. In a heatproof bowl over simmering water, whisk egg yolks with ¼ cup sugar until thick and pale. Remove from heat.
  2. In another bowl, beat egg whites with the remaining sugar until soft peaks form.
Step 4: Fold Everything Together
  1. Gently fold the whipped cream into the yolk mixture.
  2. Carefully fold in the whipped egg whites.
  3. Swirl in half the cooled strawberry compote.
Step 5: Freeze
  1. Line a loaf pan with parchment or plastic wrap.
  2. Pour in the mixture, smooth the top, and cover.
  3. Freeze at least 6 hours or overnight.
Step 6: Serve
  1. Unmold onto a serving plate.
  2. Drizzle with the remaining strawberry compote.
  3. Sprinkle with chopped pistachios.
  4. Slice and serve immediately.

Notes

  • If you’re nervous about using raw egg whites, look for pasteurized eggs at the grocery store.
  • The semifreddo can be made up to 2 weeks ahead—just keep it wrapped tightly in the freezer.
  • Fresh berries make the flavor brighter, but frozen ones work fine too.