How can you resist a refreshing and delicious dessert like the strawberry and cream semifreddo? You simply can’t, especially on these spring days when the heat starts to become more persistent! It’s one of the most classic spoon desserts, one that everyone can make with extreme ease and is always perfect for any occasion because it’s suitable for the whole family, both adults and children! It will also be the perfect and super-scenic dessert to celebrate Mother’s Day or Father’s Day! It is prepared with a base of whipped cream to which a good amount of strawberry yogurt and a delicious coulis are added. The whole is embellished with a layer of lightly milk-soaked pavesini biscuits, giving the dessert that extra touch, but with lightness. Once turned upside down, the layer of biscuits becomes the base of your semifreddo, which I assure you will have all the looks of a patisserie dessert! Success is guaranteed in just a few simple steps. Additionally, you can prepare it in advance, freeze it, and cut a few slices as needed. The convenience is evident; once the slices are cut, just let them soften for about ten minutes or until they reach the desired consistency, to always have a delicious dessert on hand to offer. Have I convinced you? Then, prepare it with me!

If you like sweet strawberry recipes, here are some more ideas:

Difficulty: Easy
Cost: Medium
Rest time: 5 Hours
Preparation time: 35 Minutes
Portions: 12
Cooking methods: No cooking
Cuisine: Italian

Ingredients for a 12×4 inch mold

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

10.6 oz strawberries
1.3 cups whipping cream (already sweetened)
3.2 oz brown sugar
10.6 oz yogurt (strawberry flavored)
1.8 oz pavesini
0.2 oz gelatin sheets (gelatin sheets)
to taste milk
1.7 oz whipping cream (already sweetened)
3 strawberries
to taste pistachio flour

Tools

1 Knife
1 Bowl
1 Saucepan
1 Wooden spoon
2 Mixing bowls
Electric beaters
1 Plastic wrap
1 Mold
1 Spatula

Preparation

Start by washing and cutting the strawberries into pieces.
Combine the strawberries with the brown sugar in a saucepan.
Mix and cook over low heat for 10/15′. Once tender, mash them slightly with a ladle and turn off the heat.
Transfer the mixture into a glass bowl and let it cool completely.
In the meantime, soak the gelatin sheets in cold water for 10′.
Squeeze well and add to 50 ml. of hot cream. Stir to dissolve completely.
Separately, with electric beaters, whip the remaining 1 cup of sweetened cream. If you bought fresh cream, add 0.7 oz of powdered sugar.
Incorporate the strawberry yogurt.
Mix with a spatula using slow movements from bottom to top to avoid deflating the mixture.
Add the well-cooled strawberry coulis.
And finally, add the dissolved gelatin in the cream.
Mix well and pour the obtained mixture into a freezer mold lined with plastic wrap. Level it with the help of a spatula.
Then create the base with the pavesini lightly soaked in milk and close with the appropriate lid. If you don’t have it, cover with more plastic wrap and let it rest in the freezer for 3/5 h.
After the resting time, garnish with whipped cream tufts, halved strawberries, and pistachio flour to taste.
I also added some leftover shortcrust biscuits from a previous preparation which, I must say, were wonderful.
You can cut the desired slices and put the rest back in the freezer. You’ll see how convenient it is.
And voilà…your strawberry and cream semifreddo is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!