I am one of those cooks who always manage to loan out my pans never to get them back when you need them. Since i didn't have a spring pan and could not find the sorbet or lady fingers at my local grocery this afternoon I used rasberry sherbet and made this in individual shortcake cups. My family raved on how good it was. I do not pride myself on being a dessert maker there are very few that I can get right. I have however found this one to be one of those that I will be using from now on especially when i remember who has my spring pan! Thanks for posting this great recipe...I am a Fan!
Strawberry Semifreddo Shortcake
Look for soft ladyfingers in the bakery section of the grocery store.
More From Southern Living
Total: 5 Hours, 45 Minutes
- 2 (3-oz.) packages soft ladyfingers
- 2 pt. strawberry ice cream, softened
- 1 pt. strawberry sorbet, softened
- 1 pt. fresh strawberries, hulled
- 2 tablespoons powdered sugar
- 1/2 (7-oz.) jar marshmallow crème
- 1 cup heavy cream
- 1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
- 2. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
- 3. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.
- 4. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
- Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.
Only you will be able to view, print, and edit this note.Add Note