Limoncello Semifreddo
This recipe is inspired by Silvia's travels to the Island of Capri and the first time she sampled the Limoncello liquor. A wonderful no fuss dessert that you can prepare in advance for a hot summer day or festive occasion is one that everyone will love.
Watch the video here to cook with Silvia
Servings: 12-15
Preparation: 30 minutes and freeze overnight
INGREDIENTS
1 cup castor sugar
¼ cup water
¼ cup limoncello liquor
600 mls thickened cream
6 egg whites
Rind of 2 lemons
500g Fresh seasonal berries to serve
METHOD
Line a round 20-23cm baking tin with glad wrap and put aside
Prepare the limoncello syrup by adding sugar, water and limoncello to a small saucepan. Stir well to combine. Simmer over a medium heat until the sugar has dissolved and slightly thickened. Pour in a separate jug to allow it to cool slightly
Pour the cream into a bowl and mix with a stand or hand mixer until soft peaks form. Place this cream in a bowl and store in the fridge
Clean the mixing bowl, whisk and spatula in preparation for the egg whites
Place the egg whites in the clean bowl and whisk until frothy and soft peaks start beginning to form (stop early - as you don’t want stiff peaks)
Gently drizzle the limoncello syrup bit by bit into the egg whites until a glossy meringue forms. From time to time scrape the bowl down to ensure that everything is well incorporated. Mix this meringue for at least 3 minutes until it is very thick and glossy
Add the lemon rind to the meringue and gently fold in with a spatula
Finally, add the cream in thirds and fold this gently into the lemon meringue until well combined
Pour the limoncello semifreddo mixture into your lined dish and cover with glad wrap
Place in the freezer overnight
When you are ready to serve take the semifreddo out of the freezer approximately 10 minutes before and release it onto a beautiful plate
Serve immediately with fresh berries and mint if you desire