Semifreddo with cream (2)
Instructions
Whip the cream with sugar and vanilla.
Line a pudding mold with ladyfingers and soak them with rum.
Fill the mould with the cream, level it and cover with remaining ladyfingers wetting these rum.
Keep the cake in the freezer for at least 3 hours.
Turn the semifreddo on a serving dish and garnish with crumbled marrons glacés.
Ingredients and dosing for 6 persons
- 200 g of biscuits savoiardi
- 50 cl of whipping cream
- 4 tablespoons of icing sugar
- 1 sachet of vanillin
- Rum
- Marrons glacés in pieces