If you’re like me and can’t give up dessert even on hot and muggy days, I recommend trying this Cream Semifreddo with Strawberries. A quick and easy recipe perfect to keep in the freezer for unexpected guests or a delicious end-of-meal treat. I accompanied it with strawberries, but if you don’t have them, you can serve it alone with other seasoned fruit or even with simple cream.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cream Semifreddo
- 5.3 oz pavesini
- 1 cup fresh whipping cream
- 2.1 oz condensed milk
- 0.7 oz powdered sugar
- as needed milk (to soak the pavesini)
Tools for Cream Semifreddo
- Pan
- Food Wrap
Steps for Cream Semifreddo
First, line the muffin pan with food wrap. If you don’t have a pan, you can use a loaf pan, line it, and once the dessert is assembled and frozen, slice it and serve it with the sauce you prefer.
Once the pan is lined with wrap, break the pavesini in half, then dip them in milk and create a basket in each space of the pan.
In the mixer, pour the fresh liquid cream with sugar and condensed milk. A bowl and electric beaters also suffice to whip it all.
Fill each basket with the mixture and close with more pavesini soaked in milk.
Let it rest in the freezer for a couple of hours.
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Prepare the strawberries and season them with a little sugar and lemon. Take out your Cream Semifreddo from the freezer 10 minutes before serving it at the table.
Place it on a small plate and decorate with strawberries, a dollop of cream on top, and off to the table.
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