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. 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.


– 230 g Marie biscuits – 50 g Butter melted – 2 tbsp Heavy cream

– 200 g Strawberry jam – 1.5 cup Heavy cream cold – 4 Egg yolks – 1/4 cup Caster sugar

– Strawberries

Marie Biscuit Crust

Strawberry Semifreddo


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.

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!