Semifreddo is an Italian dessert and the word means “half-frozen”.
It is not as hard as ice cream and is made most often in a loaf pan, which makes it much easier to serve in slices.
The beauty about these desserts is that they can be made well in advance and kept in the freezer until required.
Limoncello Semifreddo
Serves 8-10
125ml water
125ml castor sugar
Grated rind and juice of 1 lemon
60ml Limoncello liqueur
250g cream cheese
250g mascarpone cheese
250ml cream
125ml castor sugar
1 bottle lemon curd
About 18 savoiardi or finger biscuits
Extra whipped cream for serving
Berries for serving
Combine the water, castor sugar, lemon rind and juice in a small pot and bring to the boil. Simmer for 1-2 minutes.
Remove and add the Limoncello. Cool.
Grease and line a 24cm x 12cm loaf pan with cling wrap.
Combine the cream cheese, mascarpone, cream and castor sugar in the bowl of an electric mixer and beat until thick.
Fold in the lemon curd.
Dip the biscuits into the Limoncello syrup and place in the base of the loaf tin. Cover with a third of the cream mixture.
Add another layer of biscuits dipped in syrup. Cover with another third of the cream mixture.
Add another layer of dipped biscuits and then the final layer of cream mixture.
Place the tin in the freezer for 5-6 hours or overnight.
Reserve any remaining syrup to drizzle over the loaf just before serving. Remove from the tin and place on a serving plate.
Decorate with extra whipped cream and berries. Serve in slices.
Chocolate Nougat Semifreddo
Serves 8-10
4 eggs
125ml castor sugar
300g dark chocolate, chopped
100ml cream
400ml cream, whipped
100g nougat, chopped
100g pistachio nuts, roughly chopped
Extra nougat for serving
Extra pistachio nuts for serving
Bought chocolate sauce for
serving
Fruit for serving (optional)
Grease and line a 30cm x 12cm loaf tin with cling wrap.
Combine the eggs and castor sugar in a bowl and place over a pot of simmering water. Beat with an electric beater until very thick and pale.
Combine the chocolate and 100ml of cream in a bowl and microwave on 50 percent power for 1-2 minutes until melted and smooth. Set aside to cool.
Beat the cooled chocolate into the egg mixture.
Fold in the whipped cream. Fold through the nougat and pistachio nuts.
Spoon the mixture into the prepared loaf tin and place in the freezer until frozen.
Unmould on to a serving plate.
Drizzle with chocolate sauce and decorate with nougat, nuts and fruit.
Sunday Tribune