Semifreddo-with-berries
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Christmas Semifreddo

Semifreddo can be made ahead and frozen for up to 3 weeks.
Servings: 10 servings
Author: In My Own Style

Ingredients

  • 1/2 cup dried cherries
  • 1/4 cup amaretto
  • 1/2 cup honey
  • 2 cups heavy cream
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 cup chopped shortbread cookies about 8 cookies
  • 1/2 cup chopped mint parfait thins I used 14 After Eight Mints
  • Fresh cherries raspberries, and strawberries for garnish
  • Fresh mint leaves for garnish

Instructions

  • In small saucepan, combine cherries, amaretto, and honey. Bring to a simmering and well mixed. Remove from heat. Let stand until mixture reaches room temperature.
  • Meanwhile, coat 9-inch diameter 6 1/2-cup ring mold with nonstick vegetable-oil cooking spray. Line mold with plastic wrap, smoothing out wrinkles.
  • In large bowl, stir together cream, confectioners' sugar, cinnamon, and allspice. Beat mixture just until stiff peak form.
  • Fold in shortbread cookies, After Eight Mints, and cherry mixture until blended. Scrape into mold. Freeze for 6 hours or until firm.
  • To serve: Remove mold from freezer; invert onto serving platter. Let stand 5 minutes. Gently tap plate and mold on countertop; slide mold from semifreddo, and remove plastic wrap. Smooth semifreddo with a spatula Garnish with fresh berries and cherries.