Strawberry-Pistachio Semifreddo

strawberry pistachio semifreddo
Strawberry Pistachio Semifreddo

Our Strawberry-Pistachio Semifreddo is little sweet and a little salty. This frozen mousse-like dessert will be your new favorite summertime treat. This semifreddo is soft, luxurious, and full of flavor. Make the mixture ahead and freeze for 24 hours for the best results!

Strawberry-Pistachio Semifreddo
Serves: 10x5 inch loaf
  • 2 cups (400 grams) granulated sugar, divided
  • ¼ cup (57 grams) plus 1½ tablespoons (21 grams) water, divided
  • 1⅓ cups (164 grams) raw pistachios
  • 6 large egg whites (180 grams), room temperature
  • ⅛ teaspoon kosher salt
  • 1¾ (420 grams) heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract
  • Strawberry Sauce (recipe follows)
  • Garnish: fresh strawberries
  1. In a small saucepan, stir together ¾ cup (150 grams) sugar and 1½ tablespoons (21 grams) water until a wet sand consistency is reached. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until sugar turns a light caramel color throughout. Remove from heat; stir in pistachios. Pour mixture onto a nonstick baking mat, and let cool completely, about 30 minutes. Break up caramelized pistachios and roughly chop, or pulse in a food processor. Set aside.
  2. Line a 10x5-inch loaf pan with plastic wrap, letting excess extend over sides of pan. Place pan in freezer.
  3. In a small saucepan, stir together remaining 1¼ cups (250 grams) sugar and remaining ¼ cup (57 grams) water. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until a candy thermometer registers 238°F (114°C).
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt at medium-high speed until soft peaks form. With mixer running, add hot sugar syrup in a slow, steady stream, beating until meringue is stiff and cool, about 5 minutes. Transfer to a large bowl; set aside.
  5. Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat cream and vanilla at medium-high speed until stiff peaks form. Fold whipped cream into meringue in 2 batches. Reserve ½ cup caramelized pistachios for garnish. Fold remaining caramelized pistachios into meringue.
  6. Scoop one-third of meringue mixture into bottom of prepared pan. Top with ⅓ cup Strawberry Sauce, and swirl gently with a spoon. Repeat layers twice. Cover with a piece of plastic wrap, and freeze for 24 hours.
  7. When ready to serve, turn out loaf onto a chilled serving platter. Top with remaining ¾ cup Strawberry Sauce and reserved ½ cup caramelized pistachios. Garnish with strawberries, if desired. Serve immediately.

Strawberry Sauce
Serves: 1¾ cups
  • 3 cups (441 grams) fresh strawberries, chopped
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon (4 grams) fresh lemon juice
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  1. In a medium saucepan, bring all ingredients to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat; place in a small bowl. Refrigerate until well chilled.


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