Lemon-Raspberry Semifreddo

Directions

1. 1
   Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides.
2. 2
   In a blender, puree raspberries and sugar, scraping down sides as needed.
3. 3
   Strain through a fine-mesh sieve, pressing on solids; discard solids.
4. 4
   In a large bowl, whip cream until soft peaks form.
5. 5
   With a rubber spatula, fold in lemon curd.
6. 6
   Spoon 2 cups cream mixture into pan and smooth top.
7. 7
   Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges.
8. 8
   Pour remaining raspberry puree on ladyfingers.
9. 9
   Top with remaining cream mixture and smooth top.
10. 10
    Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks).
11. 11
    To serve, invert onto a serving platter, remove plastic, and slice.
12. 12
    Looking for more dessert ideas?
13. 13
    Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.