BeyondPasta was down for a few days and I missed my usual weekend post. I believe I have to make up for that with a delightful dessert :)
One of my eating sins is cake for breakfast! But during summer the heat ruins my cakes in such a short time. I have to conserve them in the fridge, but who wants to eat a slice of apple cake or marble pound cake from the fridge for breakfast? (Like they do at Starbucks?? I hate chain restaurants no matter what they serve!). So after a delicious crostata with peach jam lost its deliciousness sitting in the fridge and being reheated in a toaster oven in the morning, warm crostata in Florida in August? I decided I had to make a cake that is supposed to be kept in the fridge, semifreddo is the name in Italian that literally means “semi cold”.
I browsed through my recipes and this one convinced me:
- 7 tbs water (90 ml)
- 1/3 cup sugar (70 gr)
- 6 tbs rum (80 ml)
- 1 package ladyfingers (Savoiardi biscuits)
- 1 cup heavy cream (250 ml)
- 4 tbs powdered sugar
- 8.8 oz plain yogurt (250 gr) *
- 10 oz berries (300 gr) – frozen berries are cheaper and work just fine
* if plain yogurt is too acidic for your taste, and you don’t mind few extra calories vanilla flavored yogurt would be great! Or my personal favorite: coconut yogurt :)
Start by making the syrup used to wet the ladyfinger. In a small saucepan pour the water, sugar and 4 or 5 berries. Bring to a boil, smash the berries using a wooden spoon. Turn the heat off, add the rum and chill.
Prepare the cream whipping the heavy cream with the powdered sugar until just stiff. Add the yogurt and mix.
You are ready to layer the dessert. You can use any shape cake pans but square/rectangular works best since you will be layering rectangular shaped ladyfinger biscuits. Also I like to use pyrex dishes rather than metal. The sides of your pan should be of a decent height, we will make two layers of ladyfinger, cream and berries. I used a 8″ (20 cm) square pyrex pan.
Pour the syrup in a large dish that can fit a ladyfinger. Dip one biscuit at a time, fairly quickly, you don’t want a mushy ladyfinger. Place in the pan and make one layer. Cut the ladyfinger to the needed size before dipping them. (Picture 1).
Once you made an even layer pour half the cream (picture 2) and level it out.
Pour half the berries (picture 3).
Make one more layer: ladyfingers dipped in the syrup, cream, berries.
Chill in the fridge for several hours.
Enjoy! And I know that you will.
Whether you enjoy cooking or you are a newbie to the world of pots and pans this kind of no bake cakes are the easiest to make and are also very rewarding during the hot summer months :)