Strawberry-Vanilla Semifreddo
Makes: 6 servings


  • 2 pint baskets fresh California strawberries, stemmed
  • 3 egg whites
  • 2 1/2 teaspoons vanilla
  • 1/3 cup granulated sugar
  • 3/4 cup whipping cream, whipped
  • 2 to 3 tablespoons powdered sugar
  • 1 tablespoon lemon juice

Preparation Instructions

Puree one pint of the berries in an electric blender. In large bowl combine puree, egg whites and 1 teaspoon of the vanilla. Beat with electric mixer until frothy and pale, about 2 minutes. Gradually beat in granulated sugar. Fold in whipped cream. Place in freezer 1 hour. Mix to blend thoroughly. Freeze until firm, about 3 hours. Meanwhile, slice the remaining berries. Toss with the remaining vanilla, the powdered sugar and lemon juice; cover and chill. To serve, allow frozen mixture to stand at room temperature 10 to 15 minutes. Spoon into dessert glasses. Spoon some of sliced berry mixture over serving.

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