Strawberry Semifreddo

Strawberry Semifreddo

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  • 350g strawberries, hulled
  • ¼ tsp ground cardamom
  • 2 eggs, separated, plus one yolk
  • 145g caster sugar
  • 200ml whipping cream
  • 150g Greek style yogurt
  • 4 tbsp clear honey
  • ½ small bunch of basil, leaves picked


  • Place the strawberries and ground cardamom into the beaker of your Triblade System Pro hand blender and puree until smooth and set aside.
  • Add the yogurt, honey and basil to the chopper bowl of the Triblade System Pro hand blender and pulse until the basil is finely chopped through the yogurt mixture. Refrigerate until required.
  • Change the attachment on your hand blender to the balloon whisk.
  • Place the egg whites in a large mixing bowl and whisk to soft peaks. Slowly, still whisking, add half the sugar, a little at a time, until you have a stiff meringue-like mixture. Set aside.
  • Using the hand blender, fitted with the same balloon whisk attachment (there is no need to clean it), whisk the yolks and remaining sugar until the sugar is dissolved and the mixture is pale and fluffy, leaving thick trails in the bowl.
  • Pour the cream into the clean beaker of the hand blender and whip to soft peaks.
  • Pass the strawberry puree through a fine sieve into the bowl with the egg yolk mixture and combine. Fold in a quarter of the egg whites, then add the whole mixture to the egg white bowl and carefully fold together. Add the whipped cream and gently fold in.
  • Pour into a cling film lined loaf tin and swirl through the basil yogurt.
  • Freeze for 4 hours, or until solid.
  • Turn out, remove the cling film and slice to serve.

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