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Limoncello semifreddo
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Impress with a show-stopping Limoncello dessert.
Ingredients:
  • 1 lemon, zested, juiced
  • 40.00 gm caster sugar
  • 80ml limoncello
  • 325g jar lemon curd (see note)
  • 250g cream cheese
  • 250g mascarpone
  • 24 sponge finger biscuits (savoiardi)
  • 100g caster sugar
  • Pared zest of 1 lemon, cut into thin strips
Instructions:
  • In a bowl, mix lemon zest, juice, sugar, and limoncello. In a separate bowl, use electric beaters to blend lemon curd and cream cheese until smooth. Stir in mascarpone.
  • Prepare the loaf pan by lining it with plastic wrap, allowing some to hang over the edges. Soak 8 sponge fingers in the limoncello mixture and use them to cover the base of the pan. Spread half of the cream mixture on top. Repeat the layering process and finish with a final layer of sponge fingers. Cover with plastic wrap and freeze for at least 6 hours or overnight until completely set.
  • Prepare the lemon syrup by combining sugar, 100ml of water, and lemon zest in a pan over medium heat. Stir until the sugar dissolves, then simmer for 5-6 minutes until slightly thickened. Transfer to a bowl and refrigerate to cool and thicken.
  • Chill the semifreddo for 30 minutes to soften, then slice thickly and serve with a drizzle of syrup.

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