Rating: 4 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 11 Ratings

This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
40 mins
freeze:
7 hrs
total:
7 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside.

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  • In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside.

  • Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours.

  • Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour.

  • To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries.

Nutrition Facts

502 calories; fat 31g; cholesterol 226mg; saturated fat 15g; carbohydrates 46g; mono fat 11g; poly fat 3g; insoluble fiber 5g; sugars 37g; protein 9g; vitamin a 923.2IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.6mcg; sodium 82mg; potassium 310mg; calcium 161.5mg; iron 1.4mg.
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