I can’t get enough of this Giada Rose Eton Mess Semifreddo—it’s honestly like a little piece of dessert heaven! The combination of strawberries, creamy mascarpone, and the delicate rose flavor is just irresistible.

The meringue adds a fun, crunchy texture that makes every bite special. It’s perfect to make ahead for those days you want to impress without too much effort.

I think it’s best enjoyed on a cozy afternoon, maybe with some good friends, a cup of tea, and lots of laughter. It’s easy to fall in love with this one.

Jump to Recipe Print Recipe

Recipe Ingredients

Berry Swirl

• 1 cup of strawberries, hulled and sliced
• 2 tbsp of sugar
• 1 tsp of rose water

Semifreddo

• Vegetable oil cooking spray
• 1 cup of coarsely crushed pink meringue cookies
• 1 cup of heavy cream, chilled
• 3/4 cup of mascarpone cheese, chilled
• 5 egg yolks, at room temperature
• 3/4 cup of sugar
• 3 tbsp of rose water
• 1/4 tsp of kosher salt

Garnish (Optional)

• 1 cup of strawberries, hulled and sliced
• 2 tbsp of sugar
• 1 tsp of rose water

How To Make Giada Rose Eton Mess Semifreddo

1. Prepare the Berry Swirl: Combine the strawberries, sugar, and rose water in a medium bowl. Let it sit for 10 minutes to draw out juices. Blend until smooth. Set aside.
2. Prepare the Pan: Lightly spray an 8 x 3-inch loaf pan with cooking spray. Line the pan with plastic wrap, leaving some overhang on the long sides. Sprinkle the crushed meringue cookies evenly on the bottom.
3. Whip the Cream Mixture: Add the chilled heavy cream and mascarpone cheese to a medium bowl. Beat on medium speed until it begins to thicken. Increase speed to high and beat until stiff peaks form. Avoid overbeating the mixture. Keep in the refrigerator until needed.
4. Prepare the Egg Mixture: Add egg yolks, sugar, rose water, and kosher salt to a large bowl. Whisk until incorporated. Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. Beat on medium speed for 5 minutes until warm, light, and no longer gritty. Remove the bowl and place it on a towel to cool. Continue beating for 5 minutes until thick and pale.
5. Combine the Mixtures: Gently fold the whipped cream mixture into the egg mixture with a rubber spatula. Be careful not to deflate the batter. Pour the berry swirl sauce into the bowl. Fold it three times to create swirls.
6. Assemble the Semifreddo: Pour the mixture over the crushed meringue cookies in the prepared loaf pan. Cover with the plastic wrap overhang. Freeze for at least 8 hours or overnight.
7. Optional Garnish: Ten minutes before serving, combine strawberries, sugar, and rose water. Let it sit at room temperature to draw out juices.
8. Serve the Semifreddo: Remove the semifreddo from the freezer and let it sit at room temperature for 4 minutes. Slice and garnish with macerated strawberries if desired.

Recipe Tips

• Adjusting Sweetness: If you prefer a less sweet semifreddo, reduce the sugar in the egg mixture to half a cup. This adjustment will still retain flavor without overpowering the rose and strawberry.
• Flavor Additions: For a citrusy twist, add 1 tbsp of finely grated lemon or orange zest to the egg mixture. It complements the rose water beautifully and adds a refreshing layer of flavor.
• Alternative Swirls: You can swap strawberries for raspberries or blackberries for a different berry swirl. Use the same measurements and follow the same steps to create a bright, fruity swirl.
• Serving Suggestions: Serve the semifreddo with crushed pistachios or a drizzle of honey on top. This adds a bit of texture and an extra touch of sweetness to contrast the creamy semifreddo.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Ricotta and Chocolate Hazelnut Calzones
• Giada Key Lime Panna Cotta
• Giada Espresso–Peanut Butter Brownies