Saturday, 25 February 2017

Ginger Semifreddo

This only requires 3 ingredients, but gives a great looking dessert than you can easily make ahead of time.


  • 300ml double cream
  • 225g jar of diced stem ginger, drained but keep the liquid
  • 285g Maderia cake, sliced into 4 thick slices


  1. Line a 1 lb loaf tin with cling film.
  2. Whip the double cream until it forms soft peaks.
  3. Stir in the drained diced ginger into the cream and mix well.
  4. Place a slice of Maderia cake in the bottom of use a third of one of the other slices to fill in the gaps.
  5. Drizzle half of the ginger liquid over the Maderia cake in the loaf tin.
  6. Spread half the whipped cream over the cake.
  7. Add another slice of cake and fill in the gaps with another third of another slice.
  8. Drizzle the remaining liquid over this latest layer.
  9. Spread the remaining cream over the slices.
  10. Top with the remaining pieces of cake.
  11. Fold over the trailing edges of cling film and place in the freezer for at least four hours.
  12. Remove from the freezer half an hour before you want to serve it.
  13. Slice into half inch slices and serve.

Serves 8.

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