Prepare a syrup with the lemon zest, juice, sugar and limoncello in a bowl. In a separate bowl beat together the lemon curd and cream cheese until smooth. Beat in the mascarpone. Line a small loaf tin with cling film. Dip sponge fingers in the limoncello mixture and line the base. Spread over half the cream and halve the strawberries, repeat and finish with the sponge fingers. Freeze to set for 6 hours. Before serving allow the semi-freddo to rest in the fridge for at least 20 minutes. Serve with the whipped cream sprinkled with the dried berries.

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