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Semifreddo with Strawberries

A delightful blend of frozen strawberries and cream, this semifreddo is a perfect dessert for gatherings and solo indulgence alike, combining the elegance of fine dining with the joy of street food.
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Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the semifreddo
  • 400 g Strawberries
  • 200 g Sugar
  • 60 ml Water
  • 300 ml Fresh liquid cream For the main mixture
  • 85 g Cocoa Pavesini biscuits
  • 1 tablespoon Lemon juice
For decoration
  • 150 g Strawberries For decoration
  • 200 ml Fresh liquid cream For whipped decoration
  • 1 tablespoon Powdered sugar
  • Mint as needed Mint For garnish

Method
 

Preparation
  1. Wash and slice 150 g strawberries for decoration, keeping some whole for later.
  2. Line a plumcake mold with plastic wrap and decorate the bottom with strawberry hearts and slices, then fill with another layer of plastic wrap.
  3. Freeze for 30 minutes.
Making the mixture
  1. Blend 400 g strawberries with lemon juice into a puree.
  2. Cook a syrup with sugar and water until transparent, then cool slightly.
  3. Mix lukewarm syrup with the strawberry puree.
  4. Whip 300 ml cold cream until stiff, then fold into the strawberry mixture.
Assembly
  1. Assemble the semifreddo in the mold with layers of cream mixture and cocoa Pavesini.
  2. Freeze for at least 5 hours.
Decoration
  1. For decoration, whip 200 ml cream with powdered sugar.
  2. Unmold the semifreddo and decorate with strawberry hearts, whipped cream, and mint leaves.

Notes

Chill everything: bowls, beaters, and cream — cold gear whips faster and holds peaks longer. Freeze the mold between lining steps so your strawberry decoration doesn’t slide while assembling. Fold gently to preserve air in the whipped cream for that cloud-like semifreddo texture.