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Under 30 Minutes

Lemon-Raspberry Semifreddo

The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or find our recipe at marthastewart.com/lemoncurd.

  • Prep:
  • Total Time:
  • Servings: 8
Lemon-Raspberry Semifreddo

Photography: Johnny Miller

Source: Everyday Food, December 2012

Ingredients

  • 6 ounces raspberries (3/4 cup), thawed if frozen
  • 2 tablespoons sugar
  • 2 cups heavy cream
  • 1 cup lemon curd
  • 10 ladyfingers

Directions

  1. Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.

  2. In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.

  3. Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

Cook's Note

The phrase semifreddo is Italian for "half cold" and refers to a partially frozen dessert.

Reviews (3)

  • aprilsteele 29 Aug, 2013

    Was thrilled with the outcome of this recipe. Very light, bright, elegant dessert. The only trying part of this recipe is pressing the raspberries through he sieve to remove the seeds. The rest was easy. I used a store bought jar of lemon curd from Trader Joe's. I will definitely make this again, it was wonderful.

  • diannam 5 Aug, 2013

    I'm always looking for delicious, easy, make-ahead dessert recipes, particularly those that include fresh fruit. Even better if it is frozen. This is all that, and looks pretty too. Next time I'll try making my own lemon curd. Found Martha's recipe and looks simple enough.
    Perfect company dessert!

  • Kitchenjeanie 7 Mar, 2013

    My sister made this. A delicious, beautiful, simple. She served it with a swirl or more raspberry purée and a few fresh raspberries and blueberries. Happiness.

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