Semifreddo pompadour

Prepare ' vanilla ice cream (see recipe).

While the ice cream is in the freezer to consolidate, prepare a mold round about 22-24 cm in diameter, foderatelo with foil and put it in the freezer to freeze.

Meanwhile, cut into slices the bread of Spain.

When the ice cream has reached the right point of consolidation, remove from the freezer and, in the same container of ice cream maker, add two or three tablespoons of liqueur, working for a while with a wooden spoon to whisk it.

With half of ice cream available to make a layer into the mold and carefully livellatene surface.

Arrange half of the slices of bread of Spain on ice cream and cover with the liquor.

Make a second layer of ice cream and cover with the remaining Spain, wetting it with the liquor.

Cover with a sheet of foil and put in the freezer for about 1 hour.

In the meantime wash the strawberries in wine, deprive of PAPU, put them in a bowl and sprinkle with sugar.

Then cover with the liquor and let them marinate for 15 minutes.

With the whip by hand or electric snow mounted dense cream (which must be very cold to give good results) and add two tablespoons of icing sugar.

Put it in your pocket for cakes with star nozzle or a syringe.

At the appropriate time, remove the semifreddo from the freezer, turn it upside down on a sweet dish (preferably before cooled in refrigerator) and remove the foil.

Surrounded the edges of semifreddo with ladyfingers vertically.

Decorated around with whipped cream, leaving in the middle of the semifreddo sufficient space for strawberries, which have a pyramid.

Serve immediately this semifreddo to great effect.