Simple Semifreddo with Fresh Farm Strawberries, Basil & Balsamico

Simple Semifreddo with Fresh Farm Strawberries, Basil & Balsamico

Like a frozen cheesecake, sweetened with local honey and fresh berries.
Active Time15 mins
Freezing Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: Italian
Keyword: Berries, Frozen
Yield: 6


  • 16 oz ricotta cheese
  • 8 oz mascarpone cheese
  • 1 cup heavy whipping cream
  • ½ cup local honey
  • 1 seeds from fresh vanilla bean


  • Line loaf or spring-form pan with plastic wrap–be sure to use enough to protect the semifreddo in the freezer and prevent it from getting stuck in the mold.
  • Combine ricotta, mascarpone, honey and vanilla and mix until smooth in food processor or stand mixer.Whip heavy cream to heavy peaks and fold in the ricotta mixture until fully combined.
  • Fill pan with the whipped cream mixture and gently smooth the top. Cover with plastic wrap and freeze overnight or at least 6 hours.
  • When ready to serve, remove semifreddo from the freezer and allow it to thaw slightly, 10-15 minutes, to make sure it has a true “semi-frozen” texture.
  • Use a sharp knife to cut the semifreddo into slices, running the knife under hot water in between slices. Garnish the semifreddo with fresh strawberries, basil leaves, and balsamic vinegar to taste.

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