Orange Semifreddo With fruit

By now you must realize that I am a citrus lover and my Orange Semifreddo with fruit showcases the orange. Peach schnapps gives it another depth of flavour.  This is a partially frozen dessert that is easy to make, freeze and wow your company when they visit.  A traditional semifreddo combines eggs, but today I leave them out. I made this cake for my brother Rollie’s birthday and it disappeared quickly.

Where did this heavenly dessert originate?

Like so many wonderful dishes, this originated in Florence.  My research tells me that in Florence they used ice and snow as a refrigeration process. They kept these items in deep wells. Ice cream was also created in Florence. I bring a little Sicilian into it by adding the candied fruit.

My Semifreddo

Usually this type of dessert has a sponge cake but I use ladyfingers, sometimes it has no sponge in it. I soak them in orange juice with peach schnapps.  Make sure you do this quickly; it is a dunk and place process.  You don’t want the biscuits to get too soggy.   A semifreddo has a dark layer (usually chocolate) and a light layer of cream.  Mine has one layer of ice cream and dried fruit and another layer of cream cheese and whipped cream.  I will add a chocolate layer when I serve it. This dessert presents itself as a complicated dish, but only you will know how easy it is to make.

invert the cake FROM the freezer. LET IT STAND FOR ABOUT TWENTY MINUTES.  prepare to put the whipped crEam over it.

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Orange Semifreddo with Fruit

This fruity semi-frozen dessert will delight your guests.  

Course Dessert

Cuisine Italian

Prep Time 30 minutes

Servings 8

Author Renata Solski

Ingredients

The Ice Cream Layer

• 24 oz (1/2 a tub) of vanilla ice cream
• 1/2 cup dried fruit I used fruit cake mix

The Cream Portion

• 4 oz cream cheese
• 1/2 cup sugar
• 2 cups whipped cream I used cool whip

The Big Dunk

• 1 cup orange juice
• 2 tbsp peach schnapps

The Cake

• 2 1/2 sleeves Italian Lady Fingers (Savoiardi)

The Chocolate Sauce

• 1/2 cup milk
• 1/2 cup half and half cream
• 2 tsp easy blend flour
• 1/4 cup sugar
• 4 tbsp cocoa
• 1 cup milk chocolate chips
• 4 oz dark chocolate
• 1 tsp vanilla
• 2 tbsp Bailey's Liqueur optional

Instructions

The Big Dunk

The Ice Cream Layer

1. Soften Ice Cream and add the fruit.

    Stir.

The Cream Portion

1. Cream the sugar with the cream cheese. 

    Add 1/2 cup of whipped cream and stir.

    Fold in remainder of whipped topping. 

The Big Dunk

1. Mix the orange juice with peach schnapps and stir.  

The assembly

1.  Line a loaf pan with plastic wrap.

    Dunk each lady finger into the orange juice quickly.

    Begin to layer in loaf pan. 

    After the first layer pour in the ice cream layer and smooth out.

    Dunk more lady fingers one at a time and create a second layer.  Really push in the biscuits. Remember to quickly dunk and place.

    Pour the cream portion next and smooth.

    Do a third layer of biscuits: dunk and press in.

    Cover the whole thing with plastic wrap and place in freezer.

    This will keep in the freezer four to six weeks.

    When ready to serve, unwrap and invert onto a platter.

   Add a layer of whipped topping.

    Sprinkle with cocoa for that chocolate flavour.

    Make the chocolate sauce and pour on at last minute to serve.  

   
   

The Chocolate Sauce

1.  Pour the milk and cream into a pot with the easy blend flour and whisk and add the butter. 

    Bring to a boil.

    Remove from heat and add the chocolate chips and stir until smooth.

    Add the remaining ingredients.

    Sauce may be refrigerated for up to a week. 

Recipe Notes

It is your choice to use or not to use the chocolate sauce.  This dessert can stand alone; however, the chocolate sauce is extra yummy!!