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Vanilla Semifreddo with Strawberry Sauce

fharajli
Vanilla semifreddo
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 5 minutes
Course Desserts
Servings 6

Ingredients
  

Egg Base Mixture:

  • Vegetable oil or cooking spray for greasing the pan
  • 4 egg yolks room temperature
  • 1/4 cup granulated sugar
  • Seeds scraped from 1/2 vanilla bean
  • zest from one small lemon

Meringue:

  • 4 egg whites room temperature
  • 1/2 tsp cream of tartar
  • 1/4 cup granulated sugar

Whipped Cream:

  • 1 cup cold heavy cream
  • 2 tsp vanilla extract or vanilla bean paste

Strawberry Sauce:

  • 1/2 lb strawberries
  • 33 grams granulated sugar or half of 1/3 cup
  • 1/2 teaspoon vanilla extract
  • lemon zest and juice from one small lemon
  • small pinch salt

Instructions
 

Prep:

  • Make sure your eggs are at room temperature, and your heavy cream is cold. Having your ingredients at the proper temperature is always important when baking. Grease an 8″ round cake pan with cooking spray and line it with plastic wrap, making sure there’s extra hanging over the sides. Place in the freezer until you’re ready to use.

Egg Mixture:

  • Separate the egg yolks from the egg whites. In a heatproof bowl off the heat, begin whisking together your egg yolks, 1/4 cup sugar, vanilla bean seeds, and lemon zest with a whisk or hand mixer until slightly paler in color and thickened. Place the heatproof bowl over a simmering pot of water and continue to whisk and cook until it reaches around 165F and it becomes thicker and paler. Take it off the heat and whisk for another minute. Set aside to allow it to cool.
  • In a stand mixer, whisk the cream of tartar and egg whites on high speed. When tracks begin to form, gradually add in the 1/4 cup of sugar. Continue to whisk on high speed until shiny, stiff peaks form.
  • Gently fold the meringue into the egg yolk mixture.

Heavy Cream Mixture, Combining & Serving:

  • Without cleaning the bowl or whisk, pour the heavy cream and vanilla into the bowl of your stand mixer and whisk on high speed until soft peaks form.
  • Gently fold in the whipped cream into the egg mixture.
  • Remove your prepared pan from the freezer and gently pour in the semifreddo. Use an offset to lightly flatten the top and even out the mixture. Lightly cover the top with plastic wrap and freeze for at least six hours or ideally up to overnight.
  • Let the semifreddo sit out for a couple of minutes before slicing so it can be softened up a bit. Serve as you please, but I highly recommend a berry compote, sauce, or some fresh berries.

Notes

  • Serve as you please, but I highly suggest with a fruit sauce or compote to have that contrast of warm and cold.
  • On warm days, it can melt quickly, so slice and serve quickly when you're ready.
  • Be mindful to be gentle when working with the semifreddo throughout the process so you don't deflate it.