An impressive yet easy semifreddo made from 5 simple ingredients - cream, frozen berries, sugar, vanilla and eggs! Make it a day ahead to ensure it freezes well!
This Berry Semifreddo is my take on the classic Italian dessert. It's a cross between ice cream and mousse, with a light texture that can be served sliced for a fancy dessert or scooped into cones for a refreshing afternoon sweet! This easy to prepare recipe uses only 5 pantry simple ingredients.
The recipe calls for 1 whole egg plus 3 egg yolks. Which means you have 3 egg whites leftover to make meringues! Our Chocolate Almond Meringues are an excellent choice.
Ingredient notes:
- Cream: This semifreddo is made with regular pouring cream.
- Berries: This is the perfect recipe to use frozen berries in! Allow them to thaw a little then mash them before adding them to the cream mixture.
- Eggs: This recipe calls for 3 egg yolks and 1 egg. If you're wanting to use up the leftover egg whites, you must try our super easy Chocolate Almond Meringues!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large heatproof mixing bowl, whisk together the 3 egg yolks and 1 whole egg, caster sugar, vanilla and add a pinch of salt.
Bring a saucepan (smaller than your bowl) of water to a simmer, then sit the bowl on top; making sure the water is not making contact with the bottom of the bowl. Using an electric beater at medium speed, beat the egg mixture over the heat for 3-4 minutes or until thick, light and fluffy.
Carefully lift the bowl onto the bench and set aside. In a separate bowl, whip the cream to soft peaks. Lightly mash the thawed berries with a fork to break them up.
Fold half of the cream and half of the berries into the egg mixture until combined. Add the remaining cream and fold through gently. Spoon the remaining berries over the mixture and lightly marble through.
Pour into a small loaf or cake tin lined with plastic wrap. Cover with another layer of plastic wrap and freeze for at least 6 hours or until firm.
Once firm, scoop into a bowl or cones and serve.
Recipe FAQs:
If using a loaf tin, please note that this semifreddo may take a little longer to set. I used a biscotti baking tin, which is 12" by 5.5".
You can leave the berries out of this mixture to make a plain vanilla variation, then top with your desired flavour combinations!
If you don't have an electric beater, don't stress, a classic whisk and a bit of quick whisking will do the trick! Just make sure to keep your whisking consistent to avoid the eggs cooking on the base of the bowl.
Storage:
Keep this semifreddo frozen for up to 2 weeks - just note, it will need to be tightly wrapped to avoid ice build up!
Top tips:
Garnish with chocolate sauce and fresh berries for a finishing touch!
Related Recipes:
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Berry Semifreddo
An impressive yet easy semifreddo made from 5 simple ingredients - cream, frozen berries, sugar, vanilla and eggs!
Ingredients
- 3 egg yolks
- 1 egg
- 150g caster sugar
- 2 tsp vanilla extract, or essence
- 1 cup frozen berries, thawed
- 400ml cream
Instructions
- In a large heatproof mixing bowl, whisk together the 3 egg yolks and 1 whole egg, caster sugar, vanilla and add a pinch of salt.
- Bring a saucepan (smaller than your bowl) of water to a simmer, then sit the bowl on top; making sure the water is not making contact with the bottom of the bowl.
- Using an electric beater at medium speed, beat the egg mixture over the heat for 3-4 minutes or until thick, light and fluffy.
- Carefully lift the bowl onto the bench and set aside.
- In a separate bowl, whip the cream to soft peaks.
- Lightly mash the thawed berries with a fork to break them up.
- Fold half of the cream and half of the berries into the egg mixture until combined. Add the remaining cream and fold through gently.
- Spoon the remaining berries over the mixture and lightly marble through.
- Pour into a small loaf or cake tin lined with plastic wrap. Cover with another layer of plastic wrap and freeze for at least 6 hours or until firm.
- Once firm, scoop into a bowl or cones and serve.
Notes
- Keep this semifreddo frozen for up to 2 weeks - just note, it will need to be tightly wrapped to avoid ice build up!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 77mgSodium: 11mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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