Strawberry Semifreddo is an Italian dessert that has a consistency similar to gelato, but is not usually served completely frozen. It’s similar to strawberry gelato but with a slightly softer texture.

How to Make It


First make the Italian pastry cream (Crema pasticcera). Beat the egg yolks with the sugar. Then add the flour and mix..

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Pour the hot milk slowly into the egg-sugar-flour mixture, stirring all the time. Then place the saucepan over low heat. Whisk until the cream thickens.


Pour the pastry cream into a bowl. Cover with cling film and allow to cool completely in the refrigerator.


In a saucepan, heat water and sugar to 120°C (248°F). Place the egg whites in the bowl of a mixer and beat on medium speed. Slowly add the syrup to the beaten egg whites. Continue to beat until the cream (Meringue) is cold.

Wash and dry the strawberries. Place the fruits in the bowl of an immersion blender. Start the blender and puree them.



Pour fresh, chilled whipping cream into the bowl of a stand mixer. Run the mixer on medium speed and whip the cream. Do not add sugar.


In a large bowl, combine all the ingredients and mix thoroughly: the cold pastry cream, Italian meringue, strawberry puree and whipped cream.


Line the mold with plastic wrap. This will make it easier to remove the semifreddo from the form. Finally pour the mixture into the mold.

Cover with plastic wrap and place the strawberry semifreddo in the freezer for at least 6 hours. Before serving, remove the semifreddo from the freezer, at least 15 minutes in advance, and unmold it.