“Semifreddo” in Italian means “not completely frozen” and is a dessert similar to ice cream. Thanks to the addition of meringue, whipped cream, or custard, and a slightly higher freezing temperature, it doesn’t reach the same hard consistency as ice cream.
Semifreddo also contains more sugar and fat compared to ice cream. To achieve its unique texture and be able to slice it before serving, a pastry technique is often used that incorporates whipped egg whites and sugar, creating a light base — such as Italian meringue or French meringue (known as pâte à bombe in parfait preparation).
This semifreddo with yogurt, meringues, and mixed berries is an incredibly simple recipe. Instead of preparing a meringue base — which requires special tools like a sugar thermometer and precision — it uses ready-made meringues. The result is a delicious dessert you can make in advance, take out of the freezer 15–20 minutes before serving, and pair with a velvety, rich warm chocolate sauce. The fresh fruit and yogurt add a refreshing touch, while the chocolate sauce gives it a bold, intense flavor.
Sources:
Ingredients for the Semifreddo for 8 servings
- Fresh heavy whipping cream 150 g
- Plain greek yogurt 250 g
- Ready-made meringues 150 g + 4–5 for decoration
- Mixed berries (fresh or frozen, or just strawberries) 250 g
Ingredients for the Chocolate Sauce
- Dark chocolate 100 g
- Milk 70 g
- Butter 20 g
Cost estimate:
Total recipe cost: $12.48. Prices calculated as of August 2025. Meringues, fresh heavy whipping cream, pound plus chocolate bar, milk, plain greek yougurt, butter, and berries from Trader Joe’s.
Preparation
Wash the berries and let them drain. Meanwhile, whip the cream and store it in the fridge to keep it chilled.
Crush the meringues in a food processor, then add the yogurt and blend again.
Transfer the blended meringue and yogurt into a mixing bowl.
Slowly fold in the whipped cream, being careful not to deflate it.
Gently add the berries and mix delicately.
Line a soufflé mold (or a similar mold) with parchment paper, pour the mixture inside, cover with plastic wrap, and freeze for at least 5–6 hours.
When ready to serve, unmold the semifreddo onto a serving plate.
Decorate with irregular crumbles of meringue and fresh berries. Serve with the chocolate sauce (see below).
For the chocolate sauce
Chop the dark chocolate into small, irregular pieces.
Place it in a microwave-safe bowl, add the milk and butter, and heat in short intervals, stirring until smooth and velvety.
If you don’t have a microwave, heat everything in a small saucepan over very low heat, stirring until smooth and homogeneous.
Warm the sauce before serving and drizzle it generously over each slice of semifreddo.
Tips
Before adding the berries to the cream mix, mash a portion of them to create a marbled effect in the semifreddo.
Make sure to seal the semifreddo well when storing it in the freezer to prevent freezer burn.
Equipment
- Mixing bowls
- Hand or stand mixer
- Food processor or blende
- Spatula
- Soufflé mold or loaf pan
- Parchment paper
- Plastic wrap
- Microwave-safe bowl (or small saucepan)
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