Semifreddo is a dessert that has a smooth and creamy texture compared to ice cream, and it is made by partially freezing a blend of egg yolks, sugar, whipped cream, and flavorings. It is usually chilled and served with toppings such as fresh fruits, or chocolate shavings.
To make a semifreddo cake, you don’t require any special tools apart from a refrigerator. This Italian dessert recipe involves using fresh, locally sourced strawberries that are in season in several countries. Simply follow the step-by-step instructions to create a delicious and rejuvenating treat.
If you have a fondness for strawberries, you can explore more recipes that feature this fruit by clicking HERE.
|Preparation Time: 40 min||Freezing Time: 6 h|
|Total Time: 6h 40 min|
INGREDIENTS (for about 20cm cake tin round)
- 125ml whole milk
- 60ml sugar
- 1 vanilla bean, split
- 2 large egg yolks
- 250g ricotta cheese
- 125ml whipping cream
- 250g strawberries
- 1 lemon juice
- 15-20 Savoiardi biscuits
- Cut the strawberries into small pieces. Mix 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 a pinch of 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 it 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 strawberry juice. Line the side of a cake round tin with the biscuits. Crumble a few biscuits and pour them on the bottom of the cake tin, mixing with the strawberries.
- Pour the ricotta mixture on and freeze for at least 6 hours and up to 3 days.
- To serve, remove the semifreddo from the freezer and place it in the fridge an hour before serving. Serve, garnished with strawberries.
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