Lemon Semifreddo

For a gourmet frozen dessert, look no further than this creamy semifreddo.

The ingredient of Lemon Semifreddo

• oil to brush
• 4 savoiardi sponge finger biscuits
• 80ml 1 3 cup vin santo or dry marsala
• 4 eggs separated
• 2 lemons rind grated
• 110g 1 2 cup caster sugar
• 500ml 2 cups thickened cream whipped
• 2 lemons sliced
• 110g 1 2 cup caster sugar

The Instruction of lemon semifreddo

• lightly brush a 24 x 10cm terrine with oil and line with plastic wrap
• roughly break up the sponge fingers and place in a bowl with the vin santo beat egg yolks lemon rind and sugar until pale in a separate bowl beat the eggwhites until soft peaks form fold together sponge fingers egg yolk mixture eggwhites and cream then pour into prepared terrine freeze overnight
• to make the candied lemons place lemon slices in a saucepan and cover with cold water bring to the boil cook for 1 minute then drain discard the water and set the lemons aside
• place the sugar and 425ml cold water in the saucepan stir over low heat until the sugar dissolves then add the lemon slices and simmer for about 30 minutes the lemons should be translucent and the liquid well reduced drain the lemons on a rack over a tray until cool
• allow the terrine to soften in the refrigerator for 1 2 hour to serve slice the semifreddo and serve with the candied lemons and cream if desired

Nutritions of Lemon Semifreddo

calories: 410 363 calories
calories: 26 grams fat
calories: 16 grams saturated fat
calories: 36 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 6 grams protein
calories: 186 milligrams cholesterol
calories: 84 65 milligrams sodium
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calories: nutritioninformation