Semifreddo di Santocci

(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

Lemon curd:

  • 2 eggs
  • 2 lemons
  • 125g soft white sugar
  • 150g butter

Lemon syrup:

  • 100g fine granulated sugar
  • 1 (bio) lemon, the peel in wafer-thin strips
  • Juice of 1 lemon (optional)


Lemon curd:

  • 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.

Serving suggestion:

  • 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.

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