Love Ice Cream Cake? Try This

Everyday Food

Today's recipe is a perfect make-ahead dessert. It's a lemon-raspberry semifreddo that comes together in about five minutes and is simply stunning. Keep in mind, since semifreddo is like a softened ice cream, it will need to set in your freezer for at least eight hours. But trust us, once you make this sweet and tart dish, you'll see the wait was well worth it!

Lemon-Raspberry Semifreddo

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

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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.

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.

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.

[VIDEO]Watch Everyday Food's Sarah Carey Make This Lemon-Raspberry Semifreddo

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