Limoncello Semifreddo

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Recipe's preparation

Semifreddo

Place rind/zest of lemon in TM bowl with 40grms of sugar mill on speed 9 for 10 seconds

Add Limoncello mix on speed 3 for 3 seconds set asied in a bowl suitable for dipping sponge fingers

Add Lemon Curd and Cream Cheese into TM bowl and beat on speed 5 for 15 seconds till smooth

Add Mascopone and beat on speed 5 for a further 25 seconds until smooth

Line loaf tin with Cling Wrap leavaing plenty of overhang on each side 

Dip enough sponge fingers (6 to 8 sponge fingers) into the Limocello mixture to cover the base of the loaf tin

Spread half of the cream mixture over the sponge fingers 

Continue dipping the sponge fingers into the Limoncello  mixture and place over the cream mixture

Spread the balance of the cream mixture over the Sponge fingers

Continue dipping the sponge fingers into the Limoncello  mixture and place over the cream mixture

Pull the Cling Wrap ovr the top of hte mixture to seal the top

Place into the Freezer for 6 hours of overnight 

To Serve remove form the Freezer and place into the Fridge for 30 minutes cut into thick slices 

To Serve cut into thick slices 

Lemon Syrup

Place Lemon zest strips, water and sugar into TM bowl on 100 degrees for 12 minutes on speed 1 until thickend slightly 

Transfer into bowl or small serving jug and chill to cool and thicken

Drizzle over slices of semifreddo  and garnish with fine lemon zest