Strawberry and Pomegranate Semifreddo

Italian for “half-frozen”, semifreddo marries the texture of frozen mousse with the richness of ice cream for a dream-like dessert. In this recipe, strawberry pulp and pomegranate rubies are folded through the mixture for a fresh and fruity flavour.


Serves 8

Preparation Time

Cook time

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Cook's NoteRequires freezing time to set (approx. 4 - 6 hours).
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  • 4 free-range eggs, separated
  • ½ cup sugar
  • 1 Tbsp. vanilla paste
  • ½ tsp cream of tartar
  • 1 cup cream, whipped
  • 100g strawberries, blitzed to a pulp
  • 100g pomegranate rubies


Place the egg yolks, ¼ cup of sugar and vanilla paste in a heat-proof bowl and beat until pale and thick.

Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.

In a separate bowl, beat the egg whites with cream of tartar and remaining sugar until stiff peaks form.

Fold the whipped cream with both egg mixtures and place in a Le Creuset 32cm Rectangular Dish. Gently mix through strawberry pulp and pomegranate rubies. Freeze until set (about 4 – 6 hours).