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Strawberry Semifreddo Shortcake

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Ingredients

  • 2 (3-oz) packages soft ladyfingers
  • 2 pt strawberry ice cream, softened
  • 1 pt strawberry sorbet, softened
  • 1 pt fresh strawberries, hulled
  • 2 TBS powdered sugar
  • 1/2 (7-oz) jar marshmallow creme
  • 1 cup heavy cream

Details

Servings 16

Preparation

Step 1

Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. Spread strawberry ice cream over ladyfingers and freeze 30 minutes.
Spread strawberry sorbet over ice cream and freeze 30 minutes.
Process strawberries and powdered sugar in food processor 1 minute or til pureed. Reserve 1/4 cup. Whisk remaining strawberry mixture into marshmallow creme til well blended.
Beat heavy cream at high speed with electric mixer until stiff peaks form. Fold into marshmallow cream mixture. Pour over sorbet. Drizzle reserved strawberry mixture over top and gently swirl with a knife. Freeze 4 hours or til firm.
Let ice cream cake stand at room temp 15 minutes before serving.

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