Lemon semifreddo with biscuits: the recipe for a creamy no bake dessert
The lemon semifreddo with biscuits is a refined dessert with a refreshing taste; it can be conveniently prepared in advance, without having to turn on the oven, and it is then preserved in the refrigerator until ready to eat. A soft, thick, lemon-scented cream alternates with layers of biscuits for a velvety, light and irresistibly fragrant dessert. Ideal to be served at the end of a meal, especially at the end of fish-based lunches and dinners. So let’s find out how to prepare it flawlessly with our recipe.
How to prepare lemon semifreddo with biscuits
Prepare the lemon cream; melt the butter in a double boiler and then add the sugar 1.
Prepare the lemon cream; melt the butter in a double boiler and then add the sugar 1.
Add the grated zest of the lemons and the squeezed juice of one of the two, then add the eggs and mix with a whisk 2.
Add the grated zest of the lemons and the squeezed juice of one of the two, then add the eggs and mix with a whisk 2.
Cook in a bain-marie, stirring constantly, until you will have obtained a cream with a thick and soft consistency. Then transfer it to a deep plate 3, level it with the back of a spoon, cover it with cling film and let it cool completely. Transfer to the refrigerator and let it rest for at least an hour.
Cook in a bain-marie, stirring constantly, until you will have obtained a cream with a thick and soft consistency. Then transfer it to a deep plate 3, level it with the back of a spoon, cover it with cling film and let it cool completely. Transfer to the refrigerator and let it rest for at least an hour.
Collect the very cold cream, condensed milk and mascarpone cheese in a planetary mixer and whisk with an electric mixer until you will have obtained a frothy and firm cream. Also add the lemon cream 4 and whip briefly until the mixture is homogeneous.
Collect the very cold cream, condensed milk and mascarpone cheese in a planetary mixer and whisk with an electric mixer until you will have obtained a frothy and firm cream. Also add the lemon cream 4 and whip briefly until the mixture is homogeneous.
Take a baking dish and arrange on the sides some lemon half slices. Then wet the biscuits in milk, on both sides, and make a base layer 5.
Take a baking dish and arrange on the sides some lemon half slices. Then wet the biscuits in milk, on both sides, and make a base layer 5.
Arrange a layer of lemon cream on the biscuits 6. Then continue with a new layer of soaked biscuits, another with lemon cream and a last layer of biscuits.
Arrange a layer of lemon cream on the biscuits 6. Then continue with a new layer of soaked biscuits, another with lemon cream and a last layer of biscuits.
Collect the remaining lemon cream in a pastry bag with a star nozzle and decorate the surface of the last layer of biscuits 7.
Collect the remaining lemon cream in a pastry bag with a star nozzle and decorate the surface of the last layer of biscuits 7.
Cut thin slices of lemon and use them to decorate the surface of the cake. Keep the semifreddo in the refrigerator for at least two hours before serving 8.
Cut thin slices of lemon and use them to decorate the surface of the cake. Keep the semifreddo in the refrigerator for at least two hours before serving 8.
Preservation
Lemon semifreddo with biscuits can be preserved in the refrigerator for a maximum of 2-3 days, covered on the surface with a sheet of cling film.
