the simple and quick recipe and its variations

Fancy a strawberry and cream semifreddo? We’ll give you the simplest and fastest recipe around! For a delicious and colorful dessert ready in a flash!

It is undeniable: strawberries go well with everything and stimulate our creativity, inspiring us to make many mouth-watering desserts. Today we’re making strawberry semifreddo, a simple dessert, which always hits the spot! There are those who do it with egg white and those who make an Italian meringue, but we don’t like to complicate our lives: our recipe will be as simple as possiblewithout neglecting the taste of the classic semifreddo.

For best results, make the strawberry semifreddo a little ahead of time so that it has time to cool down solidify perfectly!

Strawberry parfait with cream and yoghurt
Strawberry parfait with cream and yoghurt

How to make strawberry parfait without eggs

  1. Wash the strawberries well and cut them into small pieces by removing the stem.
  2. Put them in a saucepan with the sugar and the juice of half a lemon and bring to the fire.
  3. Let the sugar dissolve and the strawberries flake slightly for a few minutes, then remove everything from the heat.
  4. Put the strawberry pulp in a bowl and let it cool downa.
  5. In the meantime, whip the cream with an electric whisk, add the yogurt with light movements bottom up in order not to disassemble the cream, finally add the strawberry puree.
  6. Put the well-blended mixture into a semifreddo or plumcake mold (preferably silicone, otherwise cover it with transparent film before pouring in the soft cream).
  7. Put the semifreddo in the freezer to solidify for at least 2-3 hours.

Preparing the recipe for strawberry semifreddo with eggs

At Strawberry parfait
At Strawberry parfait
  • 300 g of strawberries
  • 400 ml of fresh cream
  • 3 album
  • 140 g of sugar
  • 70ml of water
  1. First, wash the strawberries well, dry them, remove the stem and cut them into small pieces.
  2. At this point blend them in a bowl with a mini pepper immersion and keep them aside.
  3. Let’s move on to creating the sugar syrup which will serve as a base for our Italian meringue and also to pasteurize the egg whites. Put the sugar and water in a saucepan, bring to the boil and let everything melt until little bubbles start to appear. At this point immerse the cooking thermometer and check that reaches 121°C.
  4. Just before the syrup reaches the temperature, start beating the egg whites in a bowl with an electric whisk, and when it reaches 121°C pour it slowly into the egg whites and continue beating until stiff peaks form.
  5. The time has come whip the cream in a second bowland add it to the egg whites being careful not to disassemble everything (use a spatula and add the cream a little at a time with movements from the bottom up).
  6. Finally add the strawberry sauce again with a spatula and being careful not to disassemble everything.
  7. Pour the mixture into a suitable semifreddo or loaf pan mold (preferably silicone or aluminium), otherwise use single-portion baking cups.
  8. Leave to freeze in the freezer for at least 2 hours (although it would be better to wait at least half a day).

Before serving, leave it out of the freezer for about ten minutes so that it can cool down remove from the mould without particular difficulties. Enjoy your meal!

Also try all our desserts with strawberries

How to make strawberry sauce for parfait

Take approx another 200 g of strawberries, the other half of the lemon and a few tablespoons of sugar or, even better, icing sugar. Blend the strawberries after having washed them, removed the stem and cut into small pieces. Add the lemon juice and lots of sugar to tastestir vigorously to obtain a smooth sauce, strain and pour over the semifreddo before serving.

Other variations of the strawberry semifreddo

Instead of yogurt you can add mascarpone, or you can use some spreadable cheese (like Philadelphia) and adjust the doses of sugar accordingly. The cow cream can then be replaced with that vegetable (for example the coconut one), which suffer less from the heat. Make sure, however, that you know how to assemble it well.

As for the presentation, you can also decide not to unmold the semifreddo and serve it as if they were scoops of ice cream: bear in mind, however, that in this case the cooling times are doubled. Take it out of the freezer at least 20 minutes before serving.


Keep it in the freezer and consume it within one hour month. If you have some free time one afternoon, you can also prepare a little more to keep in reserve for your children or for a surprise guest.

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