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Strawberry semifreddo

Serves 6 to 8 Servings
Serves 6 to 8 Servings


  • 4 cup strawberries, hulled, plus more for garnish
  • 1/4 cup sugar
  • 3 tablespoon tuaca or grand marnier, optional
  • 1 cup heavy cream
  • Preparation

    Baking Directions:

    Literally translated, semifreddo means "partially frozen.

    " Its texture is achieved by incorporating air into the strawberries and cream mixture.

    It's simpler to make than ice cream, more intriguing than mousse, yet shares the best qualities of both.

    The beauty of semifreddo is that you can mold it in just about any container, from wax paper cups (torn away before serving), a loaf pan (for slicing in slabs), or silicone muffin tins (for shaped desserts).

    If you can chill it in a tub, you can scoop it straight from the container.

    Tuaca is a golden liquor made in Tuscany.

    It infuses the semifreddo with the subtle flavors of orange and vanilla.

    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 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 semifreddo on to a serving plate.

    Remove the plastic wrap and, when slightly softened, smooth the top with a knife.

    Cut into ¾"- to 1"-thick slices and garnish with the strawberries, mint and some of the reserved puree drizzled on top.