Description
This Strawberry Rosewater Semifreddo is a luscious, semi-frozen Italian dessert that beautifully combines the fresh, sweet flavor of strawberries with the delicate floral aroma of rosewater. Light and airy with creamy whipped cream and fluffy meringue base, it’s perfect for a refreshing treat during warm months or a sophisticated dessert for special occasions.
Ingredients
Scale
Strawberry Mixture
- 1.5 lbs strawberries, hulled and roughly chopped
- 2 tsp rosewater
- 3/4 cup sugar, divided
- Pinch of salt
Meringue
- 3 egg whites
- 1/2 cup sugar
- Pinch of salt
- 1/2 tsp vanilla extract
Whipped Cream
- 1 cup whipping cream
Instructions
- Cook Strawberry Mixture: Place strawberries, rosewater, and 1/4 cup of sugar in a small saucepan. Cook over medium heat for 15 minutes, stirring occasionally, until the strawberries have released their juices and started to break down. Remove from heat and let it cool slightly.
- Puree Strawberries: Blend the cooked strawberry mixture until completely smooth. Reserve 3/4 cup of the puree for serving alongside the semifreddo.
- Prepare Pan: Spray a 9″ x 5″ loaf pan or similar vessel with non-stick spray or brush with oil. Line the pan with plastic wrap, leaving plenty of overhang on all four sides for easy removal later.
- Make Warmed Meringue: In a heatproof medium bowl, whisk together egg whites, 1/2 cup sugar, and a pinch of salt. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk continuously until the sugar dissolves and the egg whites feel warm to the touch without cooking (about 3-5 minutes).
- Whip Meringue: Remove the bowl from heat and whisk in vanilla extract. Using an electric mixer, beat the egg whites on high speed for about 10 minutes until stiff peaks form and the mixture is glossy white. Set aside.
- Whip Cream: With clean beaters and an electric mixer, beat the whipping cream until stiff peaks form.
- Fold Mixtures: Gently fold half of the whipped cream into the meringue mixture to lighten it. Then mix in the strawberry puree thoroughly. Finally, gently fold in the remaining whipped cream, keeping the mixture airy with thick streaks.
- Freeze Semifreddo: Pour the semifreddo mixture into the prepared pan, smoothing the top with a spatula. Cover with the plastic wrap overhang and freeze until firm, at least 6 hours or overnight.
- Serve: Remove semifreddo from the pan using the plastic wrap handles. Slice and serve chilled with reserved strawberry puree.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Be careful not to overheat egg whites to prevent scrambling during the warming step.
- Ensure whipped cream is cold before whipping to achieve stiff peaks.
- Allow semifreddo to fully freeze to get the classic creamy yet sliceable texture.
- Rosewater is potent; adjust the quantity to suit your taste preferences.
- Can be made a day ahead and stored in the freezer well wrapped.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: Strawberry semifreddo, rosewater dessert, Italian semifreddo, frozen dessert, whipped cream dessert, berry semifreddo, spring dessert
