Lemon-Raspberry Semifreddo

1. 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.

2. 2

   In a blender, puree raspberries and sugar, scraping down sides as needed.

3. 3

   Strain through a fine-mesh sieve, pressing on solids; discard solids.

4. 4

   In a large bowl, whip cream until soft peaks form.

5. 5

   With a rubber spatula, fold in lemon curd.

6. 6

   Spoon 2 cups cream mixture into pan and smooth top.

7. 7

   Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges.

8. 8

   Pour remaining raspberry puree on ladyfingers.

9. 9

   Top with remaining cream mixture and smooth top.

10. 10

    Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks).

11. 11

    To serve, invert onto a serving platter, remove plastic, and slice.

12. 12

    Looking for more dessert ideas?

13. 13

    Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.