Limoncello Semifreddo

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I’ve deliberately timed this post after my Tiramisu cake as I was looking to use up some leftover mascarpone. This recipe is super fresh and perfect after a rich meal – I also love that it is no bake! This dessert will serve between 8-12 slices depending on how thin you want to go but a little bit here goes a long way.

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Limoncello Semifreddo

  • 20-24 lady fingers

Soak

  • 1/3 cup limoncello
  • 1 lemon, rind pared and cut into strips (save for syrup) and juiced
  • 2 Tbsp sugar

Mix all three ingredients together and set aside.

Mascarpone Cream

  • 250 g lemon curd, store bought is perfect
  • 6 oz. block cream cheese, room temperature
  • 180 g mascarpone

Beat the curd and cream cheese until smooth. Don’t be afraid to incorporate a bit of air here. Add the mascarpone and mix until mixture is light, thick and uniform.

Lemon Syrup

  • 100 ml water
  • 100 g sugar
  • Lemon rind from above

Place all the ingredients in a small pan and heat until gently simmering. Cook for 6 minutes until mixture has thickened. Cool completely.

Assembly

Line a one litre loaf pan with plastic wrap. Ensure there is plenty of overhang. Dip 6 lady fingers briefly in the soak and assemble on the base of the pan. Pour half of the cream over the base layer and repeat with another 6 lady fingers. Top with the remaining cream and covered with the final 8 soaked lady fingers. Cover well with plastic wrap and freeze for at least 6 hours or over night.

Place the semifreddo in the fridge 15 minutes before serving. This will make it much easier to slice. Cut into slices and top with lemon syrup and raspberries if desired.

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