This semifreddo cake, as the name suggests, is a partially frozen cake. You don’t need to use any special equipment other than a fridge.
Follow the step-by step recipe to preparing this refreshing and creamy Italian dessert, by using locally grown strawberries which are still at their best in many countries.
INGREDIENTS for about 20 cm cake tin round
125 ml whole milk
60 ml sugar
1 vanilla bean, split
2 large egg yolks
250 g ricotta cheese
125 ml whipping cream
250 g strawberries
1 lemon juice
15-20 Savoiardi biscuits
Cut the strawberries in small pieces. Stir together strawberries and 2-3 tablespoons of sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
Scrape the seeds from the vanilla bean. Combine the seeds, milk and sugar in a small pot. Bring to a simmer. While waiting for the milk to simmer, beat the egg yolks in a small bowl. Turn the heat up under the milk until it comes to a rolling boil. Beat the milk into the yolks in a slow, steady stream. Then cool the vanilla cream completely.
In a food processor, purée the ricotta cheese and salt until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.
Beat the whipping cream into soft peaks and fold into the ricotta mixture.
Sieve the strawberries and collect the juice in a small bowl. Halve the savoiardi biscuits and dip the end of every biscuit into strawberries juice. Line the side of a cake tin round with them. Crumble few biscuits and pour them on the bottom of the cake tin, mixing with the strawberries.
Pour on it the ricotta mixture and freeze for at least 6 hours and up to 3 days.
To serve, remove the semifreddo from the freezer and place in the fridge an hour before serving. Serve, garnished with strawberries.