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Semifreddo with Strawberries

A delightful no-bake dessert featuring airy cream, sun-ripened strawberries, and Pavesini biscuits.
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Prep Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Semifreddo
  • 400 g Strawberries For the puree
  • 200 g Sugar For the syrup and mixture
  • 60 ml Water For the sugar syrup
  • 300 ml Fresh liquid cream For the cream layer
  • 85 g Cocoa Pavesini biscuits For layering
  • 1 tbsp Lemon juice To enhance strawberry flavor
  • 150 g Strawberries (for decoration) Sliced for decoration
  • 200 ml Fresh liquid cream (for decoration) To whip for topping
  • 1 tbsp Powdered sugar To sweeten whipped cream for decoration
  • Mint As needed for decoration

Method
 

Preparation
  1. Wash and slice 150 g of strawberries for decoration, keeping some whole and cutting heart shapes from the remaining. Set aside.
  2. Line a plumcake mold with plastic wrap, arranging strawberry hearts and slices in the mold. Freeze for 30 minutes.
  3. Prepare strawberry puree by blending 400 g of strawberries with 1 tablespoon of lemon juice.
  4. Make sugar syrup by boiling 200 g sugar and 60 ml water until transparent, then let cool slightly. Combine syrup with strawberry puree.
  5. Whip 300 ml fresh cream until stiff and fold in the strawberry mixture gently.
Assembly and Freezing
  1. In the mold, layer the cream-strawberry mix, then Pavesini biscuits, repeating until filled.
  2. Freeze for at least 5 hours.
Decoration
  1. For decoration, whip 200 ml cream with powdered sugar.
  2. Unmold the semifreddo, decorate with strawberry hearts, whipped cream, and mint before serving.

Notes

Slice with a hot knife for clean cuts — run the blade under hot water, wipe, and slice. Serve slightly softened at the edges for best texture. Keep it wrapped in plastic and stored in the freezer for up to 1 week.