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Prep time
2 hours 30 minutes
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Serves
10-12
Author Notes
Semifreddo is a classic gourmet Italian dessert that means half frozen. It is best when it softens a bit when it is taken out of the freezer. This recipe is biscoff cookies and cookie spread and nutella spread with mascarpone cheese and whipped cream as the base. It makes for a great dinner party dessert, one for a party, or for Valentine's Day. —Jenny
Ingredients
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8.8 ounces
(250 g) package Biscoff Cookies
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8 ounces
(226 g) Mascarpone Cheese, softened
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1/4 cup
nutella, melted
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1/4 cup
biscoff cookie spread, melted
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5 ounces
heavy cream
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2/3 cup
powedered sugar
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milk
as needed
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1/4 cup
biscoff cookie spread, melted
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1/4 cup
nutella, melted
Directions
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Whip heavy cream into whipped cream. Set aside.
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Whip the mascarpone cheese and the powdered sugar until its incorporated and then fold in the whipped cream by hand gently.
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Place plastic wrap to cover the bottom and sides of a loaf pan.
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Wet the cookies in the milk to soften them quickly and place on the bottom of the pan.
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Spread 1/3 of the mascarpone mixture over the cookies.
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Spread the nutella and biscoff in lines over the mascarpone mixture.
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Repeat layering two more times, ending with the cookies.
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Wrap the top in plastic wrap and freeze for at least two hours.
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Unwrap the top at least, if you're not going to serve right away. Spread the cookie spread and the nutella on top and in lines. Using a toothpick, create swirls between the lines. Then freeze again. Remove from the freezer about 20 minutes before you want to eat it.
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