Strawberry Semifreddo

Fresh strawberry puree and raspberry liqueur are folded into heavy cream and frozen into a semifreddo in this delicious no-bake dessert.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 247 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 teaspoon vegetable oil
• 1 cup heavy whipping cream
• 1 (4.3 ounce) package plain meringue cookies, coarsely crushed
• 6 tablespoons confectioners' sugar, sifted
• 8 ounces fresh strawberries, hulled
• 3 tablespoons raspberry-flavored liqueur
• 12 ounces fresh strawberries, hulled, divided
• 5 tablespoons confectioners' sugar, sifted

Recipe Instructions

Step 1

Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.

Step 2

Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.

Step 3

Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.

Step 4

Freeze semifreddo until firm, 6 hours to overnight.

Step 5

Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.

Step 6

Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.