Strawberry semifreddo cake, a delightful treat to savor. When it’s hot, you want to eat something fresh, and if it’s also particularly delicious, even better. The strawberry semifreddo is really easy to make. It’s an ace up your sleeve, as you can keep it in the freezer and bring it out, for example, for unexpected guests, let it soften a bit, and then it will be ready to enjoy. The semifreddo cake can be decorated as you like. I consumed it the day after freezing it, so once I took it out of the freezer, I garnished it with some fresh strawberries, but if you don’t have these available, as the dessert may stay in the freezer longer, you can garnish with crushed pistachios or chocolate chips. In any case, bringing it to the table will always be a success.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 1 Day 45 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Mother's Day, Spring, Summer
- Energy 435.47 (Kcal)
- Carbohydrates 44.71 (g) of which sugars 22.86 (g)
- Proteins 5.30 (g)
- Fat 25.50 (g) of which saturated 4.39 (g)of which unsaturated 3.25 (g)
- Fibers 2.25 (g)
- Sodium 425.70 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Semifreddo Cake
- 2 cups sweetened vegetable whipping cream
- 1 1/4 cups strawberries
- 1 cup cookies
- 1 tbsp powdered sugar (optional)
- 18 ladyfingers
- 2 tbsp alkermes
- 1 1/2 tbsp granulated sugar
- 1 tsp baking soda
- 1 tbsp crushed pistachios
- 5 strawberries
- to taste mint
Tools Needed for the Strawberry Semifreddo Cake
- 1 Springform Pan
- 1 Mixer
- Cling Film
- 1 Spatula
- Piping Bag
- 1 Star Nozzle
- 1 Food Processor
- 1 Sieve
Preparation of the Strawberry Semifreddo Cake
Having used a type of thin cookies, the weight I needed was 250 g, but if you use thicker cookies, the weight will be more. Use the cookies you prefer, just make sure you have enough to cover the bottom and the surface of the dessert.
Put some water in a bowl and dissolve a teaspoon of baking soda in it, stirring with a teaspoon.
Clean the strawberries by removing the tops and soak them for about half an hour to remove impurities. Then rinse them under running water and dry.
Now cut them into small pieces and place them in a bowl. Add the granulated sugar, the juice of half a filtered lemon, and mix well.
Cover the strawberries with cling film and place them in the refrigerator overnight to allow them to macerate well.
The next day, take the strawberries out of the fridge and strain them with a sieve, collecting the juice in a plate. Add the alkermes and mix well. This will be the soaking liquid for the cookies.
Pour the cold cream from the fridge into a large bowl and whip it with an electric mixer, adding 1 or 2 tablespoons of powdered sugar, according to preference.
I used sweetened cream, but if you prefer it sweeter, proceed as mentioned above. The cream should be semi-whipped.
Put the strawberries in the blender and turn them into puree. Divide the cream into two different bowls, putting a little more in one, which will be used for the final decoration.
Add the blended strawberries to the larger amount of cream, and use the electric mixer to create a pink mousse.
Line a 8-inch springform pan with cling film. Dip the cookies in the strawberry and alkermes soaking liquid and arrange them at the bottom of the pan, side by side, breaking some to create an even layer.
Pour the white cream over the cookies and level it well with a spoon. Do the same with the ladyfingers after briefly dipping them in the soaking liquid.
Set aside a little pink cream in a bowl and cover with cling film. Store in the fridge until ready to use for final decoration.
Cover the ladyfingers with the pink cream and level it well with a spoon. The last layer is cookies dipped in the soaking liquid.
Cover the dessert with cling film and place in the freezer for at least 5 hours, but better overnight. The next day, retrieve the dessert from the freezer.
Remove the ring and the top cling film, loosen the sides, place a plate on top, and flip the dessert onto a serving plate. Remove the remaining cling film.
Cover the cookie surface with a thin layer of the pink cream set aside in the fridge and put the rest in a piping bag fitted with a star nozzle.
Decorate the cake, creating a border around the entire circumference of the dessert. Sprinkle crushed pistachios on half of the semifreddo, while placing halved strawberries and mint leaves on the other half.
Store the Strawberry Semifreddo Cake in the refrigerator until ready to serve.
Enjoy your tasting.
FAQ (Questions and Answers)
If there are leftovers, how can I store them?
You can put it in an airtight container in the fridge and consume it within a couple of days.
