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   Ingredients :
6 eggs, separated
1 cup sugar
2 cups (2 8 oz packages) of cream cheese
1 teaspoon vanilla extract
teaspoon lemon rind
Bittersweet chocolate, coarsely grated, for decoration
2 lb 4 oz (1 k) strawberries
Juice of 1 lemon
Sugar to taste, for strawberry coulis


Rinse and hull strawberries. Choose 5 or 6 berries for decoration. Process or blend remaining strawberries with sugar and lemon juice and strain through a fine sieve.

Transfer to a saucepan and bring to a boil for a few minutes until a light syrup is obtained.

Remove from fire. Cool.

Line bottom and sides of a loaf pan with plastic film or aluminum foil. While preparing the semifreddo place pan in the freezer.

Place egg yolks and sugar in the mixer and whip until thick and light lemon colored. Add cream cheese and continue beating until soft and creamy.

Whip egg whites until thick. Fold into yolk and cheese mixture.

Remove pan from freezer. Pour mixture into pan, cover with plastic film, and return to freezer for 6 to 8 hours.

Unmold and remove plastic. Place semifreddo on a serving platter and pour some strawberry coulis around semifreddo. Sprinkle grated chocolate or chocolate shavings on top and garnish with the reserved strawberries.

Serve extra strawberry coulis in a sauceboat.
        8 10 servings
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