(level 1 to 3)
(number of persons)
Preparation time: 20 min.
Wait time: 6 hours.
- Zest and juice of 1 (bio) lemon
- 2 tbsp fine granulated sugar
- 80 ml Santocci
- 325g lemon curd
- 250g firm cream cheese
- 250g mascarpone
- 34 sponge fingers
- 2 eggs
- 2 lemons
- 125g soft white sugar
- 150g butter
- 100g fine granulated sugar
- 1 (bio) lemon, the peel in wafer-thin strips
- Juice of 1 lemon (optional)
- Cook the lemon juice and the butter in steel pan over a low heat.
- Beat the eggs and the sugar in a bowl using a whisk. Add the lemon-butter mix. Stir the mixture well and pour back into the pan. Bring to the boil, stirring continuously. Reduce the heat and cook for a further 2 minutes. Continue to stir. Pour the lemon curd into a small bowl.
To continue the preparations:
- Mix the lemon zest and lemon juice with the sugar in a bowl.
- Beat the lemon curd and the cream cheese well. Beat the mascarpone through.
- Line a cake tin (1 litre) with cling film. There should be a large amount hanging over the edges.
- Dip 8 sponge fingers in the Santocci mixture and line the bottom of the cake tin with it. Spread on half of the cream cheese mixture. Repeat these layers and finish with a layer of sponge fingers. Cover the cake tin completely with the overhanging cling film and put the semifreddo in the freezer for at least 6 hours or overnight to set.
- Meanwhile, for the lemon syrup, cook the sugar and lemon zest in 100 ml of water in a saucepan over medium heat. Stir until the sugar has 5. dissolved and simmer lightly for 5-6 minutes. Pour into a bowl and leave to cool. The syrup will then be somewhat viscous.
- Take the semifreddo out of the freezer 15 minutes before serving. Place in a bowl, cut into thick slices, drizzle some lemon syrup on top and serve. Delicious with 250ml whipped cream. You can mix in the zest of a lime if you wish. And of course, a cold shot glass of Santocci to serve.