Strawberry and Ricotta Semifreddo Recipe

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.

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.