Limoncello semifreddo

Limoncello semifreddo


Give your guests an operatic finale with this mouthwatering limoncello dessert.

The ingredient of Limoncello semifreddo

  1. 1 lemon, zested, juiced
  2. 2 tablespoons caster sugar
  3. 1/3 cup (80ml) limoncello (see notice)
  4. 325g jar lemon curd (see word)
  5. 250g cream cheese
  6. 250g mascarpone
  7. 24 sponge finger biscuits (savoiardi)
  8. 100g caster sugar
  9. Pared zest of 1 lemon, cut into skinny strips

The instruction how to make Limoncello semifreddo

  1. Combine lemon zest, juice, sugar and limoncello in a bowl. In another bowl, beat lemon curd and cream cheese with electric beaters until easy. Beat in mascarpone.
  2. Line a 1L loaf pan with plastic wrap, leaving lots overhanging. Dip 8 sponge arms inside the limoncello aggregate, then use to line the bottom of the pan. Spread over half of of the cream aggregate. Repeat, then finish with a layer of sponge palms. Cover with plastic wrap and freeze for six hours or in a single day till set.
  3. Meanwhile, for the lemon syrup place sugar, 100ml water and lemon zest in a pan over medium warmness. Stir till the sugar dissolves, then simmer for five-6 mins till slightly thickened. Transfer to a bowl and chill to cool and thicken.
  4. Place the semifreddo inside the fridge to melt for 30 minutes earlier than serving, then thickly slice and serve drizzled with syrup.

Nutritions of Limoncello semifreddo

fatContent: 790.373 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: 66 grams sugar
cholesterolContent: 8 grams protein


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