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Strawberries and cream semifreddo
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Marion Grasby's easy no-churn creamy iced dessert.
Ingredients:
  • 250g strawberries, hulled, quartered
  • 1 tsp balsamic vinegar
  • 55.60 gm glucose syrup
  • 250g caster sugar, plus 1 tbsp extra
  • 10 egg yolks
  • 20.00 ml brandy
  • 500ml (2 cups) thickened cream
  • 250g (1 cup) mascarpone
  • 500g strawberries, hulled, quartered
  • 40.00 gm caster sugar
  • 2 lemons, zested, 1 juiced
Instructions:
  • Cover the 10cm x 25cm 1.5L loaf pan with plastic wrap, leaving a 10cm overhang.
  • In a saucepan over medium heat, gently simmer strawberries, vinegar, 1 tablespoon glucose, and an additional tablespoon of sugar. Stir occasionally and cook on low heat for 30 minutes until strawberries reach a jam-like consistency. Place in a small bowl and chill in the refrigerator for 1 hour until cool.
  • For the sabayon, combine sugar, vanilla bean and seeds, egg yolks, brandy, and remaining 1 tablespoon glucose in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Whisk continuously for 10 minutes until the mixture is thick and pale. Take the bowl off the heat and whisk for an additional 3 minutes until cooled to room temperature.
  • With an electric mixer, whip cream and mascarpone until soft peaks form. Gently fold the cream mixture into the sabayon in two additions. Start by pouring a quarter of the cream mixture into the prepared pan, then spoon a quarter of the strawberry mixture randomly over it. Repeat the layering process with the remaining sabayon and strawberry mixtures. Use a skewer or small knife to create a zigzag pattern through the layers for a slight swirl effect. Cover with plastic wrap and freeze overnight.
  • Combine fresh, juicy strawberries with a sprinkle of sugar and a burst of fresh lemon zest and juice in a bowl. Allow the flavors to mingle and intensify for 20 minutes to create delicious macerated strawberries.
  • Flip the semifreddo onto a plate, discard the plastic wrap, slice into thick pieces, and serve with strawberries plus the macerated liquid.

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