Easy Blender Lemon-Lavender Semifreddo
A simplified version of my more complex lemon, lavender, and honey semifreddo cake, this recipe forgoes the scratch-made sponge cake for lady fingers and uses a high-speed blender to make the semifreddo. The whole thing comes together in less than 30 minutes or less, and involves no baking!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup cream
- 2 tbsp lemon zest ((approx 2 lemons))
- 1/2 cup lemon juice
- 4 large eggs
- 1/2 tsp lavender
- 2/3 cup granulated sugar
- 1/8 tsp salt
- 8 lady finger cookies ((depending on the size of your pan))
Instructions
- 1
Whip the cream to firm peaks in blender or with a mixer and set aside or refrigerate. This step can be done up to the day before.
- 2
Combine remaining ingredients in blender, run on high for 5 minutes. Transfer to a bowl to cool for about 5 minutes.
- 3
Line a loaf pan with plastic wrap. You can use an unlined pan if you like, but you'll need to warm it gently when removing the semifreddo at the end.
- 4
Fold whipped cream and egg mixture together, mixing gently until just combined. Don't over-mix the semifreddo or it will deflate.
- 5
Slowly pour the semifreddo into the pan, tapping gently as you go to work out any pockets of air and to level the mixture. Gently press the lady fingers into the top of the semifreddo, forming a nice tight base (this will be the bottom layer when you turn the frozen mixture out onto a plate). Refrigerate for 1 hour, then freeze for at least 6 hours, or overnight.
- 6
To serve: remove the pan from the freezer and turn the semifreddo out onto a serving plate. Remove the plastic/foil wrap and let the dessert stand for 3-4 minutes to soften slightly. Cut with a long, thin knife that's been dipped in warm water. Serve with a drizzle of honey, candied lemon peel, nuts, or just as-is.