The strawberry and meringue semifreddo is an easy, fresh and impressive dessert, perfect for spring and for special occasions like Easter. It’s made without an ice cream machine and with just a few simple ingredients: whipped cream, fresh strawberries and crunchy meringues that make every slice irresistible.
Inside you’ll find a creamy strawberry-flavored center that remains softer when you slice the dessert.
This is the classic make-ahead dessert to keep in the freezer; it’s the perfect dessert when you want to bring something beautiful and delicious to the table with minimal effort.
I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
► If you love strawberries as much as I do, also check out this other recipe for this no-bake cake with strawberries, perfect for spring.
► If you like desserts with meringue, here’s also this lemon-scented recipe by the pastry chef of the British royal household—truly delightful!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 2 1/8 cups heavy cream (for whipping)
- 3.5 oz powdered sugar
- 2 cups strawberries
- 2.5 oz meringues
- 1/2 cup strawberry jam
- 2 tbsp lemon juice
Tools
Loaf pan 9 x 4 in
Steps
Whip with electric beaters the cold cream together with the powdered sugar until you obtain a soft, silky cream.
Wash the strawberries, remove the stem and cut them into pieces.
Use about 1 1/2 cups of strawberries for the preparation and keep the remainder for the final decoration.
Sprinkle the strawberries with a little lemon juice.Roughly crumble the meringues with your fingers or by putting them in a food bag and tapping them with a glass or another tool.
In a bowl combine the whipped cream, the strawberries and the pieces of meringue, folding gently.
Line a loaf pan with plastic wrap (this is the one I used which you can see here).
Pour some of the cream into the pan and level it well. Then spoon the strawberry jam in dollops into the center of the mixture, and finally cover with the remaining cream, smoothing the surface well.Place in the freezer for at least 4-5 hours or overnight as I did.
After resting in the freezer, remove the semifreddo at least 10-15 minutes before serving, invert it onto a serving plate and decorate with the strawberries set aside and some crumbled meringue pieces.
All that remains is to taste it and enjoy it slowly!Enjoy! Annalisa
If you’re looking for another fresh no-bake idea, try this pistachio semifreddo—easy and perfect to prepare in advance
