- 4 cups of strawberries, hulled, plus more for garnish
- 3/4 cup sugar
- 3 tablespoons Tuaca or Grand Marnier, optional
- 1 cup heavy cream
Line an 8" or 9" x 5" x 3" loaf pan, if using, with plastic wrap and set aside. Combine the strawberries, sugar, and Tuaca (a golden liqueur made in Tuscany. It infuses the semifreddo with the subtle flavors of orange and vanilla) in the bowl of a food processor and puree. Reserve 1 cup. Pour the remaining puree into a large bowl. Whip the cream in another bowl using an electric mixer until soft peaks form when you lift the beaters out of the bowl. Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of cream. Pour the mixture into the loaf pan, cover with plastic wrap, and freeze until firm, about 2 hours.Invert the semidreddo onto a serving plate. Remove the plastic wrap and, when slightly softened, smooth the top with a knife.
Cut into ¾ - 1" thick slices and garnish with the strawberries, mint, and some of the reserved puree drizzled on top.