Strawberry Semifreddo Shortcake
Strawberry Semifreddo Shortcake might be just the dessert you are searching for. This recipe serves 16. One serving contains 292 calories, 4g of protein, and 12g of fat. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes. Head to the store and pick up strawberry sorbet, strawberry ice cream, ladyfingers, and a few other things to make it today.
Instructions
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.
Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
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 crme until well blended.
Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture.
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 Hagen-Dazs Strawberry Sorbet.