Biscoff & Nutella Semifreddo

1. 1

   Whip heavy cream into whipped cream. Set aside.

2. 2

   Whip the mascarpone cheese and the powdered sugar until its incorporated and then fold in the whipped cream by hand gently.

3. 3

   Place plastic wrap to cover the bottom and sides of a loaf pan.

4. 4

   Wet the cookies in the milk to soften them quickly and place on the bottom of the pan.

5. 5

   Spread 1/3 of the mascarpone mixture over the cookies.

6. 6

   Spread the nutella and biscoff in lines over the mascarpone mixture.

7. 7

   Repeat layering two more times, ending with the cookies.

8. 8

   Wrap the top in plastic wrap and freeze for at least two hours.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.