Strawberry Semifreddo

1. 1

   Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.

2. 2

   Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.

3. 3

   Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.

4. 4

   Freeze semifreddo until firm, 6 hours to overnight.

5. 5

   Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.

6. 6

   Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.

No additional tips available.