Limoncello Semifreddo

dessert · ⏱ 36 min · 4 portions · 45.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/781/limoncello-semifreddo/