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Triple Strawberry Semifreddo dessert with fresh strawberries and creamy layers.

Triple Strawberry Semifreddo

A creamy, delightful dessert made with fresh strawberries, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1/2 cup crushed graham crackers or digestive biscuits Can substitute with other types of cookies if desired.
  • 2 tablespoons unsalted butter, melted For binding the crust.
For the Mousse
  • 2 cups fresh strawberries, hulled and sliced Ripe strawberries provide the best flavor.
  • 1 cup heavy cream Whipped to soft peaks.
  • 3 large egg whites Use room temperature for best results.
  • 1/2 cup granulated sugar Added gradually while beating the egg whites.
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup strawberry purée Can use store-bought if necessary.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mix crushed graham crackers with melted butter and spread evenly on a baking sheet.
  3. Bake for about 10 minutes until golden and let it cool.
Mousse Making
  1. Whip the heavy cream to soft peaks and set aside.
  2. In another bowl, whisk the egg whites until soft peaks form; gradually add sugar, beating until stiff peaks form.
  3. Gently fold the whipped cream into the egg whites until combined.
  4. Divide the mixture into two parts; add strawberry purée to one section and mix well.
Layering and Freezing
  1. In a serving dish, layer the strawberry mousse, followed by plain mousse, then sprinkle with the crust mixture.
  2. Repeat until all ingredients are used.
  3. Cover and freeze for at least 4 hours, or until firm.
Serving
  1. Let it sit at room temperature for a few minutes before serving.
  2. Garnish with fresh strawberries.

Notes

Store leftovers in the freezer for about 1-2 weeks. Let sit at room temperature to soften before serving.