Strawberries and Cream Semifreddo

1. Stage

Prepare the pan: Line a 9x5-inch loaf pan with plastic wrap and place it in the freezer.

2. Stage

Make the whipped cream: Add the heavy cream and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl and place it in the refrigerator.  Wash and dry the stand mixer bowl and whisk attachment to use again.

3. Stage

Cook the egg mixture: Add a few inches of water to a saucepan. The bowl of your stand mixer should fit on top without touching the water. Bring to a simmer.  Combine the eggs, egg yolks, sugar, and salt in the bowl of the stand mixer and whisk to combine. Set the mixer bowl over the simmering water. Cook the mixture over the simmering water, whisking constantly, until it registers 165°F on an instant-read thermometer. The sugar will dissolve and the mixture will be foamy. This process will take somewhere between 5 and 8 minutes.

4. Stage

Whip the hot egg mixture: Once the mixture reaches temperature, transfer to the stand mixer fitted with the whisk attachment. Whip on high speed for 8 to 10 minutes until the egg mixture is thick, glossy, lightened in color, and cool to the touch.

5. Stage

Fold in the whipped cream and freeze: Fold 1/3 of the whipped cream into the yolk mixture using a flexible spatula, then fold in the remaining whipped cream until just combined (do not overmix). Transfer the semifreddo mixture to the prepared loaf pan and use a small offset spatula to smooth the top.  Cover tightly with plastic wrap and freeze until solid enough to slice, at least 8 hours or overnight.

6. Stage

Make the strawberry compote: Place the strawberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, then reduce to a simmer and cook until the strawberries are broken down into a thick, chunky jam, about 10 minutes. Remove from the heat and stir in the vanilla extract.  Let the compote cool completely. Transfer to an airtight container and store in the refrigerator until ready to use. It will keep for up to 2 weeks.

7. Stage

Serve the semifreddo: When ready to serve, unwrap the semifreddo, invert it onto a platter, and remove the plastic wrap. Top with strawberry compote, sprinkle with nuts (if using), and slice. Serve immediately. Love the recipe? Leave us stars and a comment below!