Life is made of simple pleasures and a semifreddo is one of them.
A super simple yet super delicious summer dessert. The beauty of this cake is that it requires no cooking and that it lives in the freezer. All you need to do is defrost it a couple of hours before serving and then simply slice it!
This is made in layers with Italian Savoiardi or finger biscuits, mascarpone, whipped cream and strawberries.
We all know that strawberries and cream get on like a house on fire and in a few simple steps you can make a great dessert. If you want a lighter version you can swap the mascarpone for ricotta instead. Also you could use peaches or any seasonal fruit you fancy instead of strawberries.
- Prep Time : 25 minutes
Wash and slice the strawberries leaving out a few (4 or 5) for the final decoration. Put them in a bowl, add 2 tbsp of sugar, mix well and let them rest for 15 minutes.
Prepare all your ingredients on your worktop.
Whip the cream, mix it with the mascarpone cheese, 3 tbsp of sugar and stir.
Put the strawberries in a colander and filter their juice into a bowl. Add the juice of the orange, 2 tbsp of sugar and 50 ml of water. Line a standard loaf tin (measuring approx 12 x 20 cm / or 5 x 8 inch) with cling film (making sure the cling film comes out of the tin so you will be able to easily pull out the semifreddo after it has been frozen).
Soak the biscuits in the juice and start making your dessert by lining up the biscuits on the tin, followed by a layer of cream and mascarpone mixture.
Put some strawberries on top of the cream
And carry with more layers until you finish all your ingredients. Finish off with a layer of cream and decorate with strawberry slices. Cover the top with cling film and put it in the freezer for at least a couple of hours.
Make sure you take it out of the freezer at least 2 hours before enjoying it.
I am entering this to Simple & In Season hosted by Ren Behan.