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Semifreddo is known for its rich, creamy taste, topped with strawberries, blueberries and honey it is delicious. (Stephanie Eddie for The Globe and Mail)
Semifreddo is known for its rich, creamy taste, topped with strawberries, blueberries and honey it is delicious. (Stephanie Eddie for The Globe and Mail)

This rich and creamy dessert gives you big reward for little effort Add to ...

Semifreddo is simple elegance at its best, with the emphasis on simple. It whips together in a matter of minutes – no ice cream maker or churning required. After a few hours in the freezer, the dessert rewards your minimal efforts with a rich, creamy treat that’s best topped with fresh berries and drizzles of honey.

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Stephanie Eddy, who writes about her baking exploits at clockworklemon.com, lives in Calgary.

  • Preparation time: 20 minutes
  • Ready time: 4 hours
  • Servings: 8

Ingredients

2 whole eggs

3 egg yolks

1/3 cup (120 g) liquid honey, plus extra for serving

1 1/2 cups (340 g) whipping cream

1/4 tsp vanilla extract

1 1/2 cup sliced strawberries

1 1/3 cup blueberries

1 tbsp sugar

Method

Line a metal 9-by-5-inch loaf tin or three 5.5-by-3-inch mini loaf tins with plastic wrap. Allow the plastic wrap to hang over the edges of the tin to make removing the semifreddo easier.

Combine the eggs, egg yolks and honey in a bowl over a pot of gently simmering water. Use either a wire whisk or hand-held beaters to beat the mixture until it becomes pale, foamy, and doubles in volume (approximately 3 minutes).

Remove the bowl from heat, and continue to beat the mixture for 5 to 7 minutes until it’s completely cool and has thickened. If you do not have a hand-held beater, a stand mixer works perfectly.

In a separate bowl, beat the whipping cream and vanilla together until it thickens and gets soft peaks. Gently fold the whipped cream into the egg mixture 1/3 at time until completely combined. Spoon the mixture into the lined tins and cover the top with plastic wrap to prevent the semifreddo from picking up flavours from the freezer.

Chill in the freezer for 3 to 4 hours.

While the semifreddo is chilling, combine the sliced strawberries, blueberries and sugar in a bowl, cover and chill in the fridge to allow the juices to be drawn out of the berries.

To serve, turn the semifreddo onto a large plate. If the loaf is stubborn about coming out, you can briefly dip the bottom of the tin in warm water to help it release. Top with berries, the juices from the berries, drizzle with honey and serve in slices.

Alternatively, you can skip unmoulding the semifreddo and simply scoop it out over top of bowls of berries and drizzle with honey.

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