Cherry Semifreddo
This cherry semifreddo is a light, creamy no-bake dessert made without an ice cream machine. Sweet cherries are folded into a fluffy, mousse-like base that freezes into a perfectly sliceable, elegant treat. Ideal for summer entertaining, it’s refreshing, make-ahead friendly, and surprisingly simple to prepare.
Ingredients
- 2 cups cherries fresh or frozen, pitted and chopped
- 1½ cups heavy whipping cream cold
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- ¼ cup cherry jam or cherry compote optional
Instructions
- Prep
- Line a loaf pan with parchment paper, leaving overhang on the sides.
- Pit and chop cherries. If using frozen cherries, thaw completely and drain well.
- Semifreddo Base
- In a heatproof bowl, whisk egg yolks, sugar, and salt.
- Place the bowl over a saucepan of gently simmering water.
- Whisk constantly for about 5 minutes, until the mixture is thick, pale, and warm to the touch.
- Remove from heat and whisk in vanilla extract. Let cool slightly.
- Whipped Cream
- In a separate bowl, whip heavy cream to soft peaks.
- Combine
- Gently fold whipped cream into the egg yolk mixture until smooth and airy.
- Fold in chopped cherries, lemon juice, and cherry jam if using.
- Freeze
- Pour the mixture into the prepared loaf pan and smooth the top.
- Cover tightly and freeze for at least 6 hours, or until fully set.
- Serve
- Let semifreddo sit at room temperature for 5–10 minutes before slicing.
- Slice and serve with desired toppings.
Notes
- Soft peaks are key—overwhipped cream will make the texture dense.
- Make sure cherries are fully cooled and well-drained before folding in.
- Use parchment paper for easy removal and clean slices.