The LEMON SEMIFREDDO CAKE, a fresh and quick dessert, is the perfect recipe if you’re looking for something simple, fast, creamy, and delicious. The lemon semifreddo cake is a simple and quick recipe that allows you to prepare an extraordinary dessert in no time.
This lemon semifreddo cake, besides being a delight, is also easy and quick to make. The mascarpone base gives this dessert an irresistible creaminess that perfectly blends with the fresh taste of lemon.
The lemon gives the cake a summer and refreshing flavor, making it perfect for hot days. If you love ice cream, you will surely appreciate this creamy alternative that does not require an ice cream maker.
You can personalize the cake by adding decorations like lemon zest, chocolate flakes, or fresh red fruits. The lemon semifreddo cake is the ideal summer dessert to refresh your days and delight your palate with its irresistible flavor.
Join me in the kitchen today, we’re making the lemon semifreddo cake.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz cookies
- 7 tbsp butter
- 1 cup mascarpone
- 3/4 cup whipping cream
- 1 1/4 cup powdered sugar
- 2 lemons
Steps
Finely chop the lemon-flavored cookies; you can do this with a food processor or by placing them in a bag and crushing them with a rolling pin.
Melt the butter in a pot over low heat or in the microwave. Pour the melted butter over the crushed cookies and mix well until you get a consistency similar to wet sand.
Take a 8-9 inch springform pan and line the bottom with parchment paper. Spread the cookie mixture on the bottom of the pan and press it with the back of a spoon to compact it.
Place the base in the refrigerator while you prepare the lemon cream.
Chop the lemon zest and put it in a small pot, add the juice and sugar, mix and cook for about 4 minutes.
Whip the cream with the mascarpone and add the lemon, mix well.
Pour the lemon cream over the prepared cookie base in the pan. Level the surface with a spatula.
Cover the pan with plastic wrap and place in the freezer for at least 1 hour or until the cake is completely solid.
Before serving, you can decorate the lemon semifreddo cake with thin lemon slices, grated lemon zest, or other decorations as desired.
Cut the cake into slices and enjoy it as a refreshing and creamy dessert.
Bon appétit
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Find out how to prepare a lemon semifreddo cake, a creamy mascarpone dessert perfect for summer.
Lemon Semifreddo Cake
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FAQ (Frequently Asked Questions) Lemon Semifreddo Cake
Can I use limoncello for an alcoholic touch in the dessert?
Certainly, you can add a bit of limoncello for extra flavor, but do so in moderation.
How long should I freeze the cake before serving?
Leave the cake in the freezer for at least 4-6 hours or until it is completely solid.
Can I make an egg-free version of this recipe?
Yes, you can make an egg-free version by replacing the eggs with mascarpone or Greek yogurt.
How can I prevent the lemon from making the cake too sour?
Use only the grated lemon zest and juice, avoiding the white part of the peel, which can be bitter.
Can I store the semifreddo cake in the freezer for several days?
You can store it in the freezer for a few days, but it’s best enjoyed fresh.
