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