Keep this recipe well, because it’s like a treasure on earth… I sent it to the people who said hello to me.

Ingredients

For the Semifreddo Base:

• 2 cups (480ml) heavy whipping cream
• 1 cup (200g) granulated sugar , divided
• 1 cup (240g) plain Greek yogurt (full-fat for creaminess)
• Zest and juice of 2 large lemons (about 1/4 cup juice)
• 1 teaspoon pure vanilla extract

For the Topping (Optional):

• Fresh berries (such as raspberries, blueberries, or strawberries)
• Honey or lemon curd for drizzling
• Mint leaves for garnish

Instructions

Step 1: Whip the Cream

1. In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream with 1/2 cup of the sugar until stiff peaks form. Set aside.

Step 2: Prepare the Yogurt Mixture

1. In another bowl, whisk together the Greek yogurt , remaining 1/2 cup sugar , lemon zest , lemon juice , and vanilla extract until smooth and well combined.
2. Taste the mixture and adjust the sugar or lemon juice if needed, depending on your preference for sweetness or tanginess.

Step 3: Fold the Mixtures Together

1. Gently fold the whipped cream into the yogurt mixture in three parts, using a spatula. Be careful not to deflate the whipped cream—fold just until no streaks remain and the mixture is evenly combined.

Step 4: Freeze the Semifreddo

1. Line a loaf pan (9×5-inch) with plastic wrap, leaving some overhang on the sides for easy removal.
2. Pour the semifreddo mixture into the prepared pan and smooth the top with a spatula.
3. Cover the pan tightly with plastic wrap or foil and freeze for at least 6–8 hours , or overnight, until firm.

Step 5: Unmold and Serve

1. When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
2. Use the plastic wrap overhang to lift the semifreddo out of the pan. Place it on a cutting board and slice into thick pieces.

Step 6: Garnish and Enjoy

1. Serve the slices with fresh berries, a drizzle of honey or lemon curd, and a sprig of mint for a beautiful presentation.
2. Return any leftovers to the freezer, wrapped tightly, for up to 1 week .

Tips and Variations

• Add Texture: Fold in crushed cookies (like graham crackers or biscotti), chopped nuts, or white chocolate chips before freezing for added crunch.
• Layered Look: Swirl in a layer of store-bought or homemade lemon curd before freezing for a marbled effect.
• Dairy-Free Option: Substitute the heavy cream with coconut cream and use a dairy-free yogurt alternative.
• Flavor Variations: Swap the lemon for lime, orange, or even passionfruit for a tropical twist.
• Mini Portions: Divide the mixture into individual ramekins or muffin tins for single-serving desserts.

Why You’ll Love This Dessert

• No Ice Cream Maker Needed: The semifreddo method is simple and requires no special equipment.
• Light and Refreshing: The lemon and yogurt combination creates a zesty, creamy treat that’s not overly sweet.
• Make-Ahead Friendly: Prepare it ahead of time and simply slice and serve when ready.
• Versatile: Perfect for pairing with fresh fruit, sauces, or toppings to suit your taste.
• Impressive Yet Easy: Looks and tastes like a gourmet dessert but is surprisingly simple to make.

This Lemon Yogurt Semifreddo is a show-stopping dessert that’s sure to impress without requiring much effort. Its bright, citrusy flavor and melt-in-your-mouth texture make it a true treasure for lemon lovers—and a wonderful way to share a taste of sunshine with those you care about! 🍋