Strawberry Semifreddo with Marie Biscuit Crust

Strawberry semifreddo with marie biscuit crust is sweet, tangy and delightful dessert. This dessert’s texture is smooth from the semifreddo, yet buttery and crumbly from the marie biscuit crust.

What is strawberry semifreddo?

Semifreddo is a dessert from Italy. Semifreddo means semi-frozen in English. The main ingredients are eggs, sugar and cream. For the flavor, we can add anything we like. We can make various flavor such as chocolate, vanilla, caramel, coffee, or any fruits. Hmm just to think about those flavor make me droll when make this post! What a shame the strawberry semifreddo I make is already consumed by my family.

If you can find marie biscuits, please give it a try to use it as a crust. It has very fine texture when crushed and has a sweet milky aroma. Especially when we add it with melted butter makes it more fragrant.

Sometimes we liked to call it strawberry ice cream cake because we add the crust as the cake and frozen mousse as the ice cream. But anyway, anything you call it, it’s still very delicious.

What are the differences between semifreddo with ice cream?

They are similar but different in characteristics. The main differences between ice cream and semifreddo are ingredients and processing.

Leaving aside, in fact, the optional ingredients, which can give a taste more or less specific to the flavor, the semifreddo have a list of fundamental ingredients to be respected, some very different from those of ice cream. Let’s see them specifically.

In semifreddo, semi-whipped cream provides that softness to the sweet and that cool but not icy temperature. Instead, the cream in ice cream is whipped. Therefore, it becomes more cold and porous.

In ice cream, the egg is not obligatory. While, in semifreddo, it is an integral part of the recipe. Also, the total content of sugars in semifreddo is 23%. It is to get the soft semifreddo at low temperatures.

The ice cream process is mixing the ingredients. Then, let it chill and frozen. For artisan ice cream and large quantities, the process is longer and more complex. The creaminess of ice cream is largely dependent on its fat content and the incorporation of air.

Meanwhile, the semifreddo process uses the rapid cold technique. It makes unwanted ice can’t form in a sudden lowering of the temperature. With its technique, we can obtain a more creamy mixture. Yet, we should keep it between 20 and 18 degrees below zero.

How to make strawberry semifreddo with marie biscuit crust

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Whisk egg yolks and sugar in bain marie until the color is pale and reach 140° F. Set aside and let cool.

Crush marie biscuits with food processor and combine the crumbs with melted butter and heavy cream.

Pour into the 24 cm springform pan. Press down the crush mixture on the bottom and the sides of the springform pan with hand or a spoon and place it into the fridge.

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Place cold heavy cream in the bowl and whisk until soft peaks. Then add egg yolk mixture and 100g strawberry jam then mix it until everything is well combined.

Pour half of the cream mixture into the springform pan over the crumb crust. Spread 50g strawberry jam over the cream mixture and swirl it with a fork beautifully. Pour the rest of the cream mixture and strawberry jam over with the same direction from last two steps.

Freeze for at least 4 hours or overnight. When it’s the time to serve, remove from freezer. Garnish with strawberry.

Enjoy!

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