5 egg yolks
1 cup sugar
2 cups heavy whipping cream, whipped to soft peak stage
1 cup Greek yogurt
1 pound strawberries, cut in quarters
Juice of 1/2 lemon
1 tablespoon sugar
For strawberry sauce, in small saucepan over medium heat cook strawberries with sugar and lemon juice until sugar dissolves and strawberries being to soften. Allow to cool slightly and mash with a potato masher, or pulse few times with hand-held blender.
For semifreddo, in heat-proof bowl over pot of simmering water, place egg yolks and sugar, whisk by hand or with an electric hand mixer until pale yellow in colour and sugar is dissolved. Remove from heat and continue whisking until room temperature.
Gently fold whipped cream and yogurt into yolk mixture in 2-3 additions. Swirl in strawberry sauce, leaving a marbled texture. Spoon into separate pans and freeze uncovered overnight or until set. To store, cover surface with plastic wrap once frozen.
Makes 2 small loaf pans
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