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“Strawberry semifreddo”
4hrs 14mins

Ingredients Nutrition


  1. Line a 13x23 cm (5 1/2 inx9in) loaf tin or small brownie pan with some non-stick baking paper.
  2. Halve the strawberries, then crush with a potato masher to make a chunky puree.
  3. In a large heatproof bowl, add the eggs, yolks, vanilla extract and caster sugar. Place over a saucepan filled with 1 inch of simmering water. Using an electric whisk, beat the mixture over the water for 4 minutes (keep the simmer going steadily as you beat). Remove and continue to beat until thick, frothy and completely cool.
  4. Whip the double cream and fold into the egg mixture, along with half of the strawberry puree.
  5. Spoon a third of the strawberry mixture into the bottom of the tin. Fold the rest into the cream mixture and pour over the fruit.
  6. Freeze covered for 4-6 hours, or overnight. When ready to serve, cut into thick slices or spoon out with an ice-cream scoop. Serve with little biscotti and extra strawberries, sliced in half.

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