Strawberry semifreddo

This semifreddo cake, as the name suggests, is a partially frozen cake. You don’t need to use any special equipment other than a fridge.

Follow the step-by step recipe to preparing this refreshing and creamy Italian dessert, by using locally grown strawberries which are still at their best in many countries.

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INGREDIENTS for about 20 cm cake tin round

125 ml whole milk
60 ml sugar
1 vanilla bean, split
2 large egg yolks
250 g ricotta cheese
125 ml whipping cream
250 g strawberries
1 lemon juice
15-20 Savoiardi biscuits

Cut the strawberries in small pieces. Stir together strawberries and 2-3 tablespoons of sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

Scrape the seeds from the vanilla bean. Combine the seeds, milk and sugar in a small pot. Bring to a simmer. While waiting for the milk to simmer, beat the egg yolks in a small bowl. Turn the heat up under the milk until it comes to a rolling boil. Beat the milk into the yolks in a slow, steady stream. Then cool the vanilla cream completely.

In a food processor, purée the ricotta cheese and salt until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the whipping cream into soft peaks and fold into the ricotta mixture.

Sieve the strawberries and collect the juice in a small bowl. Halve the savoiardi biscuits and dip the end of every biscuit into strawberries juice.  Line the side of a cake tin round with them. Crumble few biscuits and pour them on the bottom of the cake tin, mixing with the strawberries.

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 Pour on it the ricotta mixture and freeze for at least 6 hours and up to 3 days.

To serve, remove the semifreddo from the freezer and place in the fridge an hour before serving.  Serve, garnished with strawberries.

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