Strawberry Semifreddo Shortcake
Marshmallow crème stirred into this shortcake eliminates the traditional use for raw eggs. Ladyfingers make a pretty and tasty crust for this divine dessert. Look for soft ladyfingers in the bakery section of the grocery store.
2 (3 oz packages) of soft ladyfingers
2 pt strawberry ice cream, softened
1 pt strawberry sorbet, softened
1 pt fresh strawberries, hulled
2 Tbsp. powdered sugar
½ (7 oz) jar strawberry marshmallow crème
1 cup heavy cream
Arrange ladyfingers at bottom and around a 9-inch springform pan. (Reserving any leftover ladyfingers for another use). Spread strawberry ice-cream over lady fingers and freeze for 30 minutes.
Spread softened strawberry sorbet over strawberry ice-cream and freeze for 30 minutes.
Process strawberries and powdered sugar in a food processor for 1 minute, or until pureed. Reserve ¼ cup of mixture. Whisk remaining mixture into marshmallow crème until well blended.
Beat cream with an electric whisk at high speed until it forms stiff peaks. Fold into marshmallow mixture. Pour over strawberry sorbet in pan. Drizzle strawberry mixture over top and gently swirl with a paring knife.
Freeze for 4 hours or until firm. Let cake stand at room temperature for 15 minutes before serving
Serves;16, hands on time 30 mins, total time 5hr., 45 min.
Tried and tested in the THASC kitchen