The spring semifreddo with a lemon cream and strawberries we are talking about today is a mouth-watering, tasty and super creamy dessert, perfect for your Easter Day or Easter Monday menu. It can be prepared in advance (it keeps in the refrigerator for four days and in the freezer for a couple of months), which makes it a really clever idea for enjoying the festive days in greater tranquillity.

This lemon and strawberry semifreddo is reminiscent of a tiramisù dressed up for spring. Without coffee or raw eggs, it is the perfect end to a meal for young and old alike: Sponge finger biscuits, fresh fruit and an enticing Mascarpone and cream custard hold together the sweet flavour of strawberries and the scent of lemon, to win everyone over at first taste. Preparation is quite simple although a little laborious, but we promise you will be rewarded by its deliciousness.

Let’s have a look together at how to prepare our dessert dedicated to spring. The step-by-step recipe is here waiting for you.

Semifreddo with a lemon cream and strawberries – your spring dessert


For the lemon cream:

  • 150 g caster sugar
  • 3 whole eggs
  • 3 egg yolks
  • 1 1/2 lemons
  • 70 g butter
  • A pinch of salt

For the syrup:

  • 150 ml water
  • 50 g caster sugar
  • One lemon
  • fresh mint leaves as desired
  • 25 ml limoncello

For the cream:

  • 250 ml whipping cream
  • 500 g Mascarpone
  • Two tablespoons of sugar
  • 500 g strawberries
  • One tablespoon lemon juice
  • A small piece of fresh ginger

And also:

  • sponge finger biscuits
  • strawberries and lemon to decorate
  • fresh mint and edible flowers as desired


Spring semifreddo with lemon cream and strawberries is a multi-step recipe.

  1. Start with the lemon cream. In a bowl, add the grated lemon zest to the sugar; work the two ingredients together between your fingers so that the essential oils of the lemon are released to the full.
  2. Break the eggs in a saucepan, add the flavoured sugar, a pinch of salt and the lemon juice; mix with a whisk. We advise you not to use metal utensils in this preparation, as this will prevent the cream from taking on an iron aftertaste.
  3. Heat the mixture and allow to thicken over a low heat, stirring continuously. Remove from the heat and add the butter, allowing it to melt into the mixture. Transfer to a bowl, cover with foil and leave to rest in the fridge.
  4. Now prepare the syrup: in a small saucepan blend the water with the lemon zest and juice, sugar and mint. Bring to the boil and set aside to cool.
  5. Wash the strawberries and remove the stalks. Flavour half of them with the lemon juice, ginger and sugar and blend until a puree is obtained.
  6. Cut the other half into small cubes, add a tablespoon of sugar and set aside.
  7. Now prepare the cream by whipping the cream and Mascarpone. Incorporate 1/3 of the lemon cream, the strawberry puree prepared earlier and a tablespoon of sugar. Whip until light and fluffy.
  8. Dip the sponge finger biscuits in the lemon syrup, transfer them to a baking tin (approx. size 20 x 30 cm) and form the first layer. Top with the Mascarpone cream and diced strawberries.
  9. Cover with a further layer of sponge finger biscuits and Mascarpone cream. Finish the preparation with the leftover lemon cream. Place the lemon and strawberry semifreddo in the refrigerator for at least 3 hours.

After the resting time has elapsed, decorate the semifreddo with fresh strawberries, lemon slices, mint leaves and a few edible flowers. Creamy and delicious! Enjoy your dessert!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.