Prep Time: 4 hours
Total Time: 4 hours
- 4 egg whites
- 1 cup confectioners' sugar
- 2 cups heavy cream
- 2 tablespoons Limoncé Limoncello
- 1-1/2 teaspoon vanilla
- Zest of 1/2 lemon
- 1 cup shortbread cookies, crushed
- 1 pint blueberries
Using a stand or hand mixer, start whipping the egg whites in a very clean metal or glass bowl. When they reach soft peak, add 1/4 cup of the confectioner’s sugar. Continue whipping until the egg whites maintain a stiff peak, but are still glossy.
Transfer the whites to another bowl, and use the same mixing bowl to whip the heavy cream. Once it has thickened, stop the mixer and add the Limoncé, vanilla and the remaining 3/4 cup powdered sugar. Continue whipping until stiff peaks form. Gently fold 1 cup of whipped cream into the whipped egg whites and then fold all of the egg mixture back into the whipped cream. Gently fold in the lemon zest and 3/4 cup of crushed shortbread cookies.
Place 1/2 of the semifreddo recipe into the chilled plastic lined loaf pan, making sure to fill in the corners. Next, place all of the blueberries into the middle of the semifreddo and fill with the remaining semifreddo mixture. Sprinkle with remaining 1/4 cup of crushed shortbread and cover completely with wrap. Freeze for a minimum of 4 hours. This can be made a day ahead. Must be served frozen. Use a hot knife to make slices. Garnish with fresh blueberries, raspberries and mint. Serves 12.