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Strawberry Semifreddo


Strawberry Semifreddo

This luscious semifreddo requires no cooking or churning - we've made ours with whipped cream and tangy crème fraîche for the ultimate strawberries & cream treat! Drizzle with La Vecchia Dispensa Grape Saba, made from cooked grape must, to bring out the sweetness of new season strawberries.



  • 1 cup fresh strawberries, halved and quartered
  • 3 tbsp caster sugar
  • 1 tbsp La Vecchia Dispensa Organic Grape Saba, to taste
  • 1 Norohy Vanilla Pod, seeds scraped
  • 500ml thickened cream
  • 200ml Meander Valley Dairy Crème Fraîche 

To Serve

  • 3/4 cup fresh strawberries, halved and quartered
  • La Vecchia Dispensa Organic Grape Saba, to taste



  • Line a medium sized loaf tin with some baking paper, we used a 21cm x 7cm tin.
  • Combine strawberries and 2 tbsp of sugar in a small bowl. Drizzle with grape saba and mash with a fork until the strawberries soften and the juices are released. Set aside until required.
  • In a large mixing bowl add the thickened cream and 1 tbsp of sugar. Add vanilla seeds to the cream and whisk until soft peaks form and the cream has thickened.
  • Gently fold in the crème fraîche. Add the strawberry mixture to the bowl of cream and gently fold the strawberries in, being careful not to over mix.
  • Spoon mixture into the prepared tin, smooth top with a spatula if needed.
  • Cover tin with foil and freeze semifreddo for a minimum of 4-5 hours, or until firm.

To Serve

  • Remove semifreddo from the freezer, allowing dessert to rest for 1/2 hr at room temperature before serving. Invert semifreddo onto a plate, remove foil and any baking paper.
  • Spoon fresh strawberries on top and drizzle with grape saba before serving.


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