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Semifreddo mattonella with cream and strawberries

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
3 hours and 30 minutes
INGREDIENTS PER 16 PEOPLE

Powder mix for semifreddo, 8.8 oz
Strawberry icing, 1.8oz
Squared (24cm) sponge cake base
Cream, 17.5oz
Sugar, 2tbsp
Fresh strawberries, 8.8oz
Liqueur for desserts, a shot glass
Water, 5 tbsp

PROCEDURE

Melt the liqueur, sugar and water in a bowl. Using a kneader whip the powder mix for semifreddo at maximum speed for 5 minutes, together with cream and strawberry icing. Moist the sponge cake base with the wetting syrup previously prepared, then cover it with semifreddo, levelling the surface. Leave in the refrigerator for a minimum of three hours, serve topped with fresh sliced strawberries.

Recipe by Chef Monica Copetti

Thanks to Menù

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