2 cup strawberries, washed, hulled & cut in half
3T granulated sugar
1cup heavy whipping cream
4 egg yolks, room temperature
4T granulated sugar
4 egg whites, room temperature
pinch of salt
¼ tsp. cream of tartar
¾ cup granulated sugar
½ cup water
1 bar semisweet chocolate
1. Line a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.
2. Berries: Place the berries and sugar into the bowl of the food processor and process until puréed. Strain the purée though a medium strainer into a small bowl, set aside.
3. Cream: In a mixing bowl with a whisk attachment beat the heavy whipping cream over high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator.
4. Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and brings to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.
5. Place this bowl on top of the water-filled saucepan, turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick, pale yellow, and the batter should make ribbons as it falls off beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling).
6. Remove the zabaglione from heat and gently fold in the strawberry purée. Set aside.
7. Meringue: In a clean mixing bowl with the whisk attachment, slowly beat the egg whites until foamy, about a minute, then add the salt and cream of tartar; increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.
8. In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water. Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir! Cover with the lid and boil to the thread stage*, about 5 minutes, to make a sugar syrup.
9. Turn the mixer back on low and slowly add the sugar syrup. Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.
10. Using a large spatula, gentle fold in ¼ of the meringue into the zabaglione. When almost completely incorporated add the remaining meringue, continue folding the mixture until fully incorporated. Fold in the whipped cream.
11. Place the mixture into the prepared loaf pan, smooth out the top with an off set spatula: cover the top with the plastic wrap and place in freezer for 8 hours.
12. To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap. If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth out any wrinkles
13. Garnish with chocolate curls.
14. Cut into slices and serve immediately.
TIPS & TRICKS
• *We are cooking the sugar and water together to make sugar syrup. To test if your syrup has cooked it enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear. Of if you have a candy temperature cook until 230°
• Carefully add the sugar to you egg whites, trying not to hit the beaters as you add the hot syrup.
• You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.
• This is called an Italian meringue. It also makes a fantastic icing for cakes & cup cakes.
• The semifreddo can be made several days in advance. Store in your freezer until ready to serve.
• Use the freshest sweetest strawberries, or you can substitute frozen. You can also make the with raspberries or a combo of berries.
• To make chocolate curls, place bar of chocolate in microwave for just a few seconds. Then using a potato peeler make the curls. You can make them ahead and top semifreddo before serving