Strawberry and cream semifreddo

I took advantage of the seasonality of these fruits, to prepare this delicious Strawberry and cream Semifreddo. A no-bake dessert , delicious, with a consistency similar to ice cream, easy to make and that everyone will love from the first bite. I am a lover of puddings, as demonstrated by another dessert that was snapped up at my house, the strawberry and vanilla semifreddo , but the coffee and chocolate semifreddo and the semifreddo cake also deserve a place of honour. chocolate millefeuille . Whether you enjoy them alone or in company, semifreddos will always make you look great and it takes very little to make them in different shapes and tastes.

Ingredients :

• 500 ml whipping cream
• 400 g strawberries
• 250 g biscuits
• 2 tablespoons powdered sugar
• 30 g granulated sugar
• 1 / 2 lemon juice
• 4 strawberries ( to decorate )
• 9 mint
• 1 teaspoon baking soda

I state that the weight of the biscuits is indicative, as I used a type of thin biscuit. If it had been thicker biscuits, the weight would have changed.

Put some water in a bowl, add a teaspoon of baking soda and stir to dissolve.

Remove the crown from the strawberries and soak them for about thirty minutes, in order to remove the impurities. Then rinse them.

Cut them into pieces and put them in a bowl. Add the granulated sugar, the juice of half a lemon and the limoncello. Mix well and cover the bowl with cling film.

Leave to macerate overnight in the refrigerator. The next day, drain the strawberries with a strainer, collecting the juice in a dish.

This will be used to wet the biscuits. Pour the cold cream from the fridge into a large bowl and whip it, adding 1 or 2 tablespoons of icing sugar, according to your preferences.

The cream must be semi-whipped. Place the strawberries in a blender and puree.

Divide the cream into two different bowls and add the blended strawberries to one of the two, which will color the mousse pink.

Eventually, since there are strawberries here, which are not very sweet, you can add another spoonful of icing sugar.

Line the bottom of an 18×18 or 20×20 square pan with parchment paper.

Dip the biscuits in the bath and arrange them on the bottom of the pan, next to each other. With a teaspoon, add a little more syrup on the biscuits, in order to soften them well.

Cover with the pink cream, having set aside some for the final garnish, and level with a spatula.

Create another layer with the white cream, always after setting aside enough to cover the biscuits. Level this too, leaving no voids inside.

Create another layer with the soaked biscuits, cover with plastic wrap and leave to rest in the freezer overnight.

The next day, unmold the cake by passing the blade of a knife along all four edges and turn it upside down on a serving plate.

Cover the surface of the biscuits with the white cream.

Place the pink cream in a pastry bag fitted with a small star nozzle.

Decorate the cake, creating 9 squares, one for each portion of cake.

Place a whole strawberry in the center of each square, if they are small fruits, or cut in half, if they are large.

Complete the cake by adding mint leaves. Place the cake in the fridge for another half hour and serve. And now, all that remains is to enjoy this delicious Strawberry and Cream Parfait!