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Triple Strawberry Semifreddo

A light and fluffy dessert bursting with strawberry flavor, perfect for summer gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup crushed graham crackers or digestive biscuits Alternatively, use any biscuits you prefer.
  • 2 tablespoons unsalted butter, melted
For the mousse
  • 2 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor.
  • 1 cup heavy cream
  • 1/2 cup granulated sugar Can be substituted with honey or maple syrup.
  • 3 large egg whites Be careful not to over-whip.
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup strawberry purée

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mix the crushed graham crackers with the melted butter and spread it evenly on a baking sheet. Bake for about 10 minutes until golden. Let it cool.
  3. In a bowl, whip the heavy cream to soft peaks and set aside.
  4. In another bowl, whisk the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  5. Gently fold the whipped cream into the egg whites until combined.
  6. Divide the mixture into two parts. To one section, add the strawberry purée and mix well.
Assembly
  1. In a serving dish, add a layer of the strawberry mousse, followed by a layer of the plain mousse, then sprinkle some streusel. Repeat the layers until all ingredients are used.
  2. Cover and freeze for at least 4 hours, or until firm.
Serving
  1. Before serving, let it sit at room temperature for a few minutes. Then slice and garnish with fresh strawberries on top.

Notes

This dessert keeps well in the freezer for up to two weeks. Cover it tightly. Let sit out for a few minutes before slicing.