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8 Ways to Fill a Plastic Egg

8 Ways to Fill a Plastic Egg

From creepy crawlers to candy, we’ve got some egg-cellent items to inspire the Easter Bunny this year

istock/AnthonyRosenberg

Egg hunt

While Easter is a celebration of spring and new beginnings, it’s also all about eggs. Along with decorating Easter eggs and Easter baskets, the annual egg hunt is one activity many children look forward to all year-round — partly because of what’s inside the eggs.

As these large-scale hunts often take place outdoors (where there are a variety of hiding places including in and under bushes or up in gutters, bird-feeders, or tree branches), the plastic eggs you can stuff with surprises are best. The plastic eggs keep whatever is inside dry, which is especially important if the grass is damp or if a cookie or jelly bean is inside. Their bright colors also make them easy to find, which is helpful when you’re scrounging through the bushes. The best part? You can fill them with a variety of sweets, treats, riddles, and more.

To assist the Easter Bunny this year, we’ve come up with some of our all-time favorite surprises to pack inside the egg’s shell. We’ve started with the classic filling — candy — and added seven more of our less-expected favorites. Make sure to have enough goodies for stuffing about five to ten eggs per hunter so everyone can find a few. Regardless of whether you’re filling eggs with cash or clues, be sure to add a sweet treat or two to each egg so that the hunter can’t tell the difference (you don’t want a hunter to be deterred when picking up an egg that feels empty).

1. The Classic Filling: Candy

Nothing says Easter more than foil-wrapped chocolates and jelly beans. Foil-wrapped eggs are now available at a variety of price points and flavors (from milk or dark chocolate to caramel-filled or peanut-butter stuffed), so there is an egg for every taste. Don’t like chocolate? Jelly Belly now sells (way) over 50 different flavors of jelly beans, from classics like Toasted Marshmallow and Very Cherry to the more eccentric Birthday Cake Remix or Moldy Cheese and Rotten Eggs. (Photo courtesy of Flickr/stevendepolo)

2. Fun Gifts

Similar to what you might find in a cracker at Christmas, fill a couple of eggs with gag gifts like a mini stapler, rubber stamps, or bouncy egg-shaped balls. Each prize is fun to use no matter who gets it — good for a hunt with many hunters.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.


INGREDIENTS

2 cups cream, chilled
4 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups strawberries, hulled

INSTRUCTIONS

1. Line a loaf pan with plastic wrap or parchment paper, leaving 3 inches of overhang on each side. Use an electric mixer to beat the cream in a large bowl until it holds soft peaks. Refrigerate.

2. Fill a saucepan with 2 inches of water and bring it to a simmer over medium heat, adjusting the heat if necessary to keep the water from boiling. Meanwhile, whisk together the egg yolks and 1/2 cup of the sugar in a large heatproof bowl until smooth. Set the bowl over the simmering water and use an electric mixer to beat the mixture until it is thick and fluffy, 4 to 5 minutes. Remove from the heat and keep beating until it’s pale yellow and has roughly doubled in volume. Set aside wash the beaters.

3. In a separate heatproof bowl set over the simmering water, beat together the egg whites and remaining 1/4 cup sugar until fluffy, then remove the bowl from the heat and continue beating until the whites hold stiff peaks.

4. Purée the strawberries in a blender or food processor (with a little water if necessary to get the machine going) until smooth strain. Gently fold the egg whites into the yolk mixture until just combined, then fold in the whipped cream followed by the strawberry purée. Transfer the mixture to the prepared loaf pan and press the overhanging plastic wrap over the surface. Freeze until firm, at least 8 hours and up to 3 days. To serve, use the plastic wrap to lift the semifreddo and transfer it to a plate. Discard the plastic wrap and cut into slices.

Peach-Vanilla Semifreddo
Peel, pit, and chop 2 large ripe peaches substitute these for the straw- berries. Add 1 tablespoon vanilla extract to the cream before whipping.

Pistachio-Cardamom Semifreddo
Pulse 1 cup unsalted pistachios in a food processor until coarsely chopped. Cook the egg yolk mixture with 1/2 teaspoon cardamom beat the cream with 1/2 teaspoon almond extract. Fold in the nuts just before freezing.

Chocolate Semifreddo
Melt 4 ounces of dark chocolate in the microwave or in a separate bowl over the simmering water and whisk it into the cooked egg yolk mixture. Fold 2 ounces chopped chocolate into the mixture before freezing.

Espresso-White Chocolate Semifreddo
Cook 1/2 cup freshly brewed espresso with the egg yolks and sugar. Melt 4 ounces white chocolate in the microwave or in a separate bowl over the simmering water and fold it into the cooked egg yolk mixture before freezing.

Peanut Butter Semifreddo
Of course you can use any nut butter here. Warm 3/4 cup peanut butter in the microwave or in a small saucepan, then whisk it into the whipped egg yolk mixture.

Two-Tone Semifreddo
Make any two of the pre-ceding variations by dividing the egg yolk mixture equally between two bowls, halving the additions in the variations, and folding half of the beaten egg whites and whipped cream into each bowl. Pour one into the loaf pan, smooth it out, and pour the other on top. Freeze as directed.

Semifreddo Pie
An excellent pie for the summer: Pulse graham crackers, gingersnaps, sugar cookies, chocolate wafers, or any crisp cookie in a food processor to make 1 cup fine crumbs. Add 1 tablespoon melted butter and press into the bottom of the loaf pan before topping with semifreddo. Or double the crust and use a springform pan.