Subj : BH&G 3634
To   : All
From : Dave Drum
Date : Mon Aug 16 2021 05:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tiramisu Semifreddo
 Categories: Cookies, I scream, Booze, Cheese, Chocolate
      Yield: 10 Servings
 
     35    Split purchased ladyfingers
           +=OR=+
      1    Recipe Ladyfingers *
           - (separate recipe)
      1 pt Coffee ice cream, softened
           - slightly
      2 tb Kahlua or coffee beverage
           - flavoring syrup
    1/2 c  Mascarpone cheese
      1 pt Vanilla bean ice cream;
           - softened slightly **
      1 pt Chocolate ice cream,
           - softened slightly
      1 tb Whipping cream
      1 ts Vanilla extract
           Unsweetened cocoa powder
           Chocolate Ganache
      4 oz Semisweet chocolate
    1/2 c  Whipping cream
 
  Chop chocolate and place in a glass bowl; set aside. Heat
  whipping cream to a simmer. Pour over chopped chocolate,
  and let stand 5 minutes without stirring. Stir until
  smooth.
  
  Chill three medium bowls. Line a 9" x 5" x 3" loaf pan
  with plastic wrap, allowing plastic wrap to hang over the
  edges. Place 10 of the ladyfinger halves in a single
  layer on the bottom of the prepared pan; set aside.
  
  In one of the chilled bowls, stir together coffee ice
  cream and Kahlua until smooth. Spoon ice cream mixture
  over ladyfingers in the pan, spreading evenly. Place loaf
  pan in the freezer.
  
  In another chilled bowl beat mascarpone cheese with an
  electric mixer on medium speed about 30 seconds or until
  softened. Using a wooden spoon, stir in 1/2 cup of the
  vanilla bean ice cream just until combined. Stir in the
  remaining vanilla bean ice cream. Remove loaf pan from
  the freezer and layer 11 ladyfinger halves on top of the
  coffee layer. Top ladyfingers with mascarpone mixture,
  spreading evenly. Return loaf pan to freezer.
  
  In the remaining chilled bowl stir together the chocolate
  ice cream, whipping cream, and vanilla. Layer the
  remaining 14 ladyfinger halves on top of the mascarpone
  layer. Top ladyfingers with chocolate ice cream mixture,
  spreading evenly. Cover with plastic wrap and freeze for
  at least 4 hours.
  
  Let semifreddo stand at room temperature for 10 minutes
  prior to serving. Dust top with cocoa powder. To serve,
  slice semifreddo. If desired, serve with Chocolate
  Ganache.
  
  * If using the Ladyfinger recipe, and only 6 will fit per
  layer, you will need 18 total for the recipe. The
  semifreddo recipe calls for 35 if using purchased
  ladyfingers because they are significantly thinner than
  the homemade ones. (The recipe makes 24 ladyfingers; the
  extra can be eaten or stored for another use.)
  
  ** Or use regular vanilla ice cream and add the seeds of
  one vanilla bean.
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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