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A Sweet Summer Treat

Escape the summer heat with this frozen Italian dessert. Vanessa Marigold’s semifreddo recipe uses Everclear to heighten flavors of fresh fruit and lower freezing temperature for a blissful melt-in-your-mouth texture you can’t resist.


1 lb. Strawberries
1 C. Sugar
Zest Of 1 Lemon
1 Tbsp. Balsamic Vinegar (Optional)
1 Tbsp. Everclear
1 tsp. Vanilla
¼  tsp. Salt
4 Eggs, Separated
1 C. Cream

Line a 9 x 5 loaf pan with parchment paper.

Core strawberries and slice into bowl. Add 1/2 cup (100g) sugar and lemon zest. Set aside to macerate. After at least one hour, strain juices from strawberries into a small saucepan with balsamic vinegar and salt. Reduce over low heat.

Arrange macerated strawberries on top of lined loaf pan in a thin layer. Purée the remaining strawberries with Everclear, vanilla, salt and balsamic strawberry reduction.

Beat egg yolks with 1/4 cup (50g) of sugar in a large bowl until light in color. Set bowl over a pot of simmering water and continue to beat yolks until warm to the touch and just thickened. Add strawberry purée to egg yolks and mix gently.

In another bowl, whip three of the four egg whites with 1/4 cup (50g) of sugar until stiff peaks form. Fold into strawberry yolk mixture until some streaks remain.

Use egg white bowl to whip cream then fold into Strawberry Semifreddo. Pour into loaf pan and place evenly in the freezer for at least 6 hours.