Chocolatti Semifreddo
photo by CookinDiva
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 6 tablespoons butter, room temperature
- 1⁄2 cup sugar
- 1 egg
- 1 egg yolk
- 4 tablespoons cocoa
- 1 teaspoon lemon zest, from half a lemon
- 2 tablespoons lemon juice (half a large lemon)
- 1 tablespoon Grand Marnier (or other liqueur)
- 1 (6 3/4 ounce) package cookies (I use Pepperidge Farm "Bordeaux" cookies)
directions
- Break up all the cookies in a 6.75 oz. package of "Bordeaux" cookies. Then use a sieve or sifter to separate the pieces so that you end up with roughly 2/3 COARSE pieces (size of a dime) and 1/3 FINE pieces (like graham cracker crumbs).
- Set coarse and fine crumbs aside, in separate piles.
- Prepare semifreddo: in a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down sides. Then on SLOW mixer speed, add egg, egg yolk and cocoa; blend gently. Add lemon juice, zest and liqueur. By hand, fold in the COARSE cookie pieces.
- Prepare roll for freezing: Spoon the gooey mixture onto a sheet of foil or plastic wrap. Place in freezer and allow about 3 hours to firm up. HINT - a simpler method is to pack the gooey mixture into a bread pan (lined with plastic wrap). Note that you have not used the FINE cookie crumbs yet.
- Once frozen, unroll and coat the exterior of the roll with the FINE cookie crumbs. Return to freezer.
- To serve, place two slices frozen roll on a plate; garnish with whipped cream, raspberries and a dusting of cocoa, if desired.
- Funny note - our Italian cooking hosts called this dessert "Frozen Salami Roll" because the finished slices vaguely look like a slice of salami. We gently asked them if they would be offended if we NEVER referred to salami in the title, and they agreed!
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RECIPE SUBMITTED BY
CookinDiva
Cincinnati, Ohio