• BH&G 3634

    From Dave Drum@1:3634/12 to All on Mon Aug 16 05:41:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tiramisu Semifreddo
    Categories: Cookies, I scream, Booze, Cheese, Chocolate
    Yield: 10 Servings

    35 Split purchased ladyfingers
    +=OR=+
    1 Recipe Ladyfingers *
    - (separate recipe)
    1 pt Coffee ice cream, softened
    - slightly
    2 tb Kahlua or coffee beverage
    - flavoring syrup
    1/2 c Mascarpone cheese
    1 pt Vanilla bean ice cream;
    - softened slightly **
    1 pt Chocolate ice cream,
    - softened slightly
    1 tb Whipping cream
    1 ts Vanilla extract
    Unsweetened cocoa powder
    Chocolate Ganache
    4 oz Semisweet chocolate
    1/2 c Whipping cream

    Chop chocolate and place in a glass bowl; set aside. Heat
    whipping cream to a simmer. Pour over chopped chocolate,
    and let stand 5 minutes without stirring. Stir until
    smooth.

    Chill three medium bowls. Line a 9" x 5" x 3" loaf pan
    with plastic wrap, allowing plastic wrap to hang over the
    edges. Place 10 of the ladyfinger halves in a single
    layer on the bottom of the prepared pan; set aside.

    In one of the chilled bowls, stir together coffee ice
    cream and Kahlua until smooth. Spoon ice cream mixture
    over ladyfingers in the pan, spreading evenly. Place loaf
    pan in the freezer.

    In another chilled bowl beat mascarpone cheese with an
    electric mixer on medium speed about 30 seconds or until
    softened. Using a wooden spoon, stir in 1/2 cup of the
    vanilla bean ice cream just until combined. Stir in the
    remaining vanilla bean ice cream. Remove loaf pan from
    the freezer and layer 11 ladyfinger halves on top of the
    coffee layer. Top ladyfingers with mascarpone mixture,
    spreading evenly. Return loaf pan to freezer.

    In the remaining chilled bowl stir together the chocolate
    ice cream, whipping cream, and vanilla. Layer the
    remaining 14 ladyfinger halves on top of the mascarpone
    layer. Top ladyfingers with chocolate ice cream mixture,
    spreading evenly. Cover with plastic wrap and freeze for
    at least 4 hours.

    Let semifreddo stand at room temperature for 10 minutes
    prior to serving. Dust top with cocoa powder. To serve,
    slice semifreddo. If desired, serve with Chocolate
    Ganache.

    * If using the Ladyfinger recipe, and only 6 will fit per
    layer, you will need 18 total for the recipe. The
    semifreddo recipe calls for 35 if using purchased
    ladyfingers because they are significantly thinner than
    the homemade ones. (The recipe makes 24 ladyfingers; the
    extra can be eaten or stored for another use.)

    ** Or use regular vanilla ice cream and add the seeds of
    one vanilla bean.

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

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