Semifreddo al Limone con Fragole

Semifreddo — literally "half-cold" in Italian — is a silky frozen mousse that sits between ice cream and mousse in texture, needing no ice cream machine. This modern Italian interpretation pairs a cloud-light lemon cream with macerated summer strawberries, a refreshing riff on the classic semifreddo technique that has become a fixture in contemporary trattorie across northern Italy.

Serves: 8

Ingredients

For the semifreddo:

• 4 eggs, separated
• 150g (¾ cup) caster sugar, divided
• Zest and juice of 2 unwaxed lemons
• 300ml (1¼ cups) heavy cream
• Pinch of salt

For the macerated strawberries:

• 400g (14 oz) fresh strawberries, hulled and sliced
• 2 tbsp caster sugar
• 1 tbsp fresh lemon juice
• 4 fresh basil leaves, torn

Instructions

1. Line a 900g (2 lb) loaf tin with cling film, leaving overhang on all sides.
2. Whisk egg yolks with 100g sugar and the lemon zest in a bowl set over a saucepan of barely simmering water. Whisk vigorously 6–8 minutes until pale, thick, and tripled in volume. Remove from heat, whisk in lemon juice, and cool completely.
3. In a separate bowl, whip the heavy cream to soft peaks. Fold gently into the cooled lemon curd.
4. In a clean bowl, whisk egg whites with a pinch of salt until foamy. Add remaining 50g sugar gradually and whisk to stiff, glossy peaks.
5. Fold the meringue into the cream mixture in two additions, using a large spatula with light strokes to preserve the air.
6. Pour into the prepared tin, smooth the top, fold over the cling film, and freeze at least 6 hours or overnight.
7. Meanwhile, toss strawberries with sugar, lemon juice, and basil. Refrigerate 30 minutes to macerate.
8. Unmould the semifreddo by inverting onto a chilled plate. Slice with a hot knife and serve with macerated strawberries.

Cook's Notes: The semifreddo will keep frozen up to 2 weeks wrapped tightly. For clean slices, dip your knife in hot water between cuts. Raspberries or peaches work equally well as the fruit accompaniment.