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Limoncello Semifreddo

Bright, creamy, and lemony—like sunshine in every spoonful.
Silky layers of limoncello and tangy lemon curd, delicately set.
Serve it chilled for a dreamy, elegant semifreddo moment.

dessert ⏱ 36 min 420 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Limoncello Semifreddo
v5 · rb0e705f985 20260727Z1751 2 pieces lemon zest 250 g mascarpone 24 pieces sponge finger lemon syrup to taste 🔪 mix the lemon zest, lemon juice, crystal sugar, and limoncello 🌀 blend lemon curd into cream cheese 🌀 mix in mascarpone 🍽 line a small cake tin with plastic wrap and let the plastic wrap hang generously over the edge 🍽 dip sponge fingers into the limoncello mixture and arrange them on the bottom of the cake tin 🍽 spread half of the cream cheese mixture over the sponge layer 🍽 repeat layers and finish with a layer of long sponge fingers ⏱ 6 h cover and set the semifreddo to firm up 🍳 heat crystal sugar with water and lemon zest until dissolved 🍳 ⏱ 5-6 min simmer the lemon syrup lightly in ⏳ cool the lemon syrup until slightly thick ⏳ ⏱ 30 min take the semifreddo out of the freezer before serving and let it stand 🔪 slice and drizzle with lemon syrup Limoncello Semifreddo 🎉 1 piece lemon juice 2 tbsp crystal sugar 80 ml limoncello 325 g lemon curd 250 g cream cheese 100 g crystal sugar 100 ml water 1 piece lemon juice, crystal sugar, limoncello lemon curd, cream cheese half crystal sugar, water 1 piece lemon syrup
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Preparation steps

  1. mix the lemon zest, lemon juice, crystal sugar, and limoncello
  2. blend lemon curd into cream cheese
  3. mix in mascarpone
  4. line a small cake tin with plastic wrap and let the plastic wrap hang generously over the edge
  5. dip sponge fingers into the limoncello mixture and arrange them on the bottom of the cake tin
  6. spread half of the cream cheese mixture over the sponge layer
  7. repeat layers and finish with a layer of long sponge fingers
  8. cover and set the semifreddo for 6 hours to firm up
  9. heat crystal sugar with water and lemon zest until dissolved
  10. simmer the lemon syrup lightly in 5-6 minutes
  11. cool the lemon syrup until slightly thick
  12. take the semifreddo out of the freezer 30 minutes before serving and let it stand
  13. slice and drizzle with lemon syrup

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