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Strawberry Semifreddo Pie


Strawberry semifreddo

  • 3/4 cup strawberry jam divided
  • 1 ½ cups heavy cream
  • 4 large egg yolks
  • 1/4 cup granulated sugar

Nilla Wafer Crust

  • 4 cups Nilla wafer cookies crushed
  • 4 tbsp butter melted
  • 2 tbsp heavy cream


  • Place a small pot of water onto the stove over medium high heat. In a large bowl add the egg yolks and sugar, whisk to combine. Place the bowl over top the pot of water to create a bain marie.
  • Cook the egg yolk mixture, whisking continously, until it reaches 140 degrees. The mixture should lightened in colour and coat the back of a spoon. Remove from heat and set aside to cool.
  • To make the nilla wafer crust place 4 cups of nilla wafer cookies into a blender, or food processor, pulse until the cookies are a fine crumb. Pour the crumbs into a bowl, add the melted butter and heavy cream. Stir together until the crumbs are moistened and hold together when pressed.
  • Remove 1/4 cup of the crumb mixture and set aside for the top of the pie. Pour the remaining crumbs into a round fluted tart tin. Press the crumbs into an even layer to create a pie shell. Place in fridge to chill while making the filling.
  • In a large bowl add the heavy cream, whisk until it just forms soft peaks. Add 1/4 cup of the strawberry jam and the cooled egg mixture into the whipped cream. Use a spatula to fold the ingredients together until everything is well combined.
  • Get the pie shell from the fridge and pour half the cream mixture into the base, use an offset spatula to spread into an even layer. Take another 1//4 cup of jam and gentle dollop over top of the cream layer. Gently swirl the jam over the top with the offset spatula. Repeat this process a second time with the remaing cream mixture and strawberry jam.
  • Finally take the reserved crumbs and gernously sprinkle over top of the prepared pie. Place into the freezer for at least 4 hours, up to overnight. After chilling time remove from freezer, garnish with strawberries and serve.