Strawberry cheesecake semifreddo

Name: Strawberry cheesecake semifreddo
Prep time: 3 h 10 min
Total time: 3 h 10 min
Ingredients: 400g strawberries, hulled; 150g caster sugar; 100g digestive biscuits, crushed; 50g unsalted butter, melted; 500g mascarpone; 300ml fresh vanilla custard; 1 tsp vanilla extract; Thick cream, whipped, to serve

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Prep Time: 190 minutes

Total: 190 minutes

Servings: 8

Cost: $2.07 /serving

Author : Valli Little

spring summer italian

Ingredients

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Instructions

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Step 1

Place 250g of the strawberries and 100g of the sugar in a food processor and process until smooth. Set aside.

Step 2

Combine biscuits and butter. Press into base of a 23cm spring-form pan. Refrigerate for 15 minutes to chill.

Step 3

Place mascarpone, custard, vanilla and remaining sugar in a food processor. Process until smooth. Pour over the biscuit base. Drizzle with strawberry sauce, then use a skewer to swirl it through. Freeze for at least 2 hours. Transfer to fridge 30 minutes before serving.

Step 4

Slice the cheesecake semifreddo and serve with cream, garnished with the remaining strawberries.