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Triple Strawberry Semifreddo

A refreshing dessert featuring layers of creamy sweetness and fresh strawberries, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers or digestive biscuits
  • 2 tablespoons unsalted butter, melted
For the mousse
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy cream Chill the bowl for better whipping results.
  • 1/2 cup granulated sugar
  • 3 large egg whites Room temperature for fluffier results.
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup strawberry purée

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). In a bowl, mix the crushed graham crackers with the melted butter and spread it evenly on a baking sheet. Bake for about 10 minutes until golden. Let it cool.
  2. In a bowl, whip the heavy cream to soft peaks and set aside.
  3. In another bowl, whisk the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  4. Gently fold the whipped cream into the egg whites until combined, aiming for a smooth, airy batter.
Assembly
  1. Divide the mixture into two parts. To one section, add strawberry purée and mix well.
  2. In a serving dish, add a layer of the strawberry mousse, followed by a layer of the plain mousse, then sprinkle some streusel. Repeat the layers until all ingredients are used.
Freezing and Serving
  1. Cover and freeze for at least 4 hours, or until firm.
  2. Before serving, let it sit at room temperature for a few minutes. Then slice and garnish with fresh strawberries on top.

Notes

Store the semifreddo in an airtight container in the freezer for up to 2 weeks. For variations, try different fruit purées or make it vegan by using coconut cream and aquafaba.