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Strawberry Semifreddo Recipe-1167

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This is Italian ice cream with a twist; texture and sweetness are added with crushed meringues.

Yield: Makes 6–8 servings
Prep time: 20 Mins, Plus Freezing


  • 8 strawberries, hulled, plus more whole strawberries to decorate
  • 1 cup heavy cream
  • ½ cup confectioners sugar
  • 4 oz (115g) plain meringue cookies, coarsely crushed
  • 3 tbsp raspberry flavored liqueur

For the coulis:

  • 8 oz (225g) strawberries, hulled
  • 1–2 tsp fresh lemon juice, brandy, balsamic vinegar
  • 1/3 cup confectioners sugar, as needed

Special Equipment:

  • 8 in (20cm) springform pan
  • Parchment paper


1. Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.

2. Purèe the strawberries in a blender or food processor. Whip the cream with the confectioner's sugar just until soft peaks form. Fold into the strawberry purèe, then fold in the crushed meringues and liqueur. Spread the mixture evenly in the pan. Cover and freeze for at least 6 hours or overnight.

3. Meanwhile, make the strawberry coulis. Purèe the strawberries, then strain through a fine wire sieve to remove the seeds. Stir in the lemon juice, then the sugar, adding more sugar if needed.

4. Just before serving, remove the sides of the springform. Invert onto a platter and peel off the paper. Cut into slices, dipping a sharp knife into hot water between slices. Transfer each slice to a plate. Spoon the coulis around each serving and garnish each with a whole strawberry. Serve chilled.


Prepare ahead: Freeze the semifreddo for at least 6 hours. The coulis can be refrigerated for up to 3 days.

Leftovers can be refrozen for up to 3 months.

Freezing Information : Freeze for up to 3 months.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

231kcal (12%)
13mg (1%)
11g (17%)
7g (34%)
41mg (14%)
123mcg RAE (4%)
33mg (54%)
29mg (3%)
0mg (2%)

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