Lemon-Raspberry Semifreddo

By mariannefeldman

http://www.marthastewart.com/952636/lemon-raspberry-semifreddo

Under 30 Minutes
Lemon-Raspberry Semifreddo

The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or find our recipe at marthastewart.com/lemoncurd.
PREP: 15 mins TOTAL TIME: 15 mins
SERVINGS:8



274
Lemon-Raspberry Semifreddo
PHOTOGRAPHY: JOHNNY MILLER
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Ingredients

• 6 ounces raspberries (3/4 cup), thawed if frozen
• 2 tablespoons sugar
• 2 cups heavy cream
• 1 cup lemon curd
• 10 ladyfingers

Preparation

Step 1

STEP 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. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
STEP 2
In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
STEP 3
Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.
SOURCE
Everyday Food, December 2012