Rating: 3.55 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0
  • 20 Ratings

Baked in a rimmed baking sheet, filled with Lemon-Blackberry Semifreddo, and rolled -- in this recipe, genoise becomes a delicious sugar-dusted roulade.

Martha Stewart Living, October 2005

Gallery

Credit: Steve Baxter

Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir limoncello and simple syrup in a small bowl. Unroll cake, remove towel, and place on parchment on the back of a rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo, leaving a 2-inch border on 1 short side and a 1/2-inch border on the long sides. Freeze until semifreddo is firm but not hard, about 25 minutes.

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  • Starting at the short side with semifreddo spread to the edge, roll cake, using parchment to help roll it. Transfer rolled cake, seam side down, to a platter; freeze until semifreddo is hard, at least 3 hours or up to overnight. Let stand at room temperature about 30 minutes before serving. Serve dusted with sugar.

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Reviews

20 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0