I love dessert. Like love love love dessert. Any homemade baked good speaks to my soul and I have to have it. So when World Market challenged me to make an Italian dessert, I jumped at the chance. I knew I wanted to use their ladyfingers but that’s all I knew they carried. When I browsed their food selection, I was shocked at how much they stocked! I even found Cafe Du Monde beneigt mix there…hello!! Remember my trip to Louisiana earlier this year?? I bought some from Cafe Du Monde itself in New Orleans, and it was down the street from my house the whole time?? Awesome. Anyway, I also found some yummy dark chocolate spread from Holland and grabbed it. I’m a big Nutella fan but this is legit. Dark chocolate, creamy goodness. And Kristi’s father-in-law is from Holland so I was excited to tell her about my find! (Think Christmas gift!) I also saw some marshmallow fluff and knew I could keep thinking on my dessert until I got home. I went to the grocery store and came home with vanilla ice cream, strawberry sorbet and heavy cream and knew I wanted to make a Neapolitan dessert, because who doesn’t enjoy vanilla, strawberry & chocolate? Mmmm… So here is my Neapolitan Semifreddo Shortcake, it’s so yummy!
- 2 (7.1 oz) packages Danestia ladyfingers
- 1/2 gallon vanilla bean ice cream, softened
- 1 pt. strawberry sorbet, softened
- 1 (14 oz ) jar dark chocolate spread
- 1 (12 oz) jar marshmallow fluff
- 1 cup heavy cream
- 1. Arrange ladyfingers around sides and on bottom of a 9-inch spring form pan. This is easier said than done, it required a lot of patience since they tend to fall like Domino’s! But the end is worth it so move slow (;
- Spread vanilla bean ice cream over ladyfingers, and freeze 30 minutes. (I put the ice cream in the freezer for a minute to get it really soft so I could dump it inside the ladyfingers, I was worried about them toppling over.)
- Spread softened strawberry sorbet over ice cream. Freeze 30 minutes. (Again, I melted it in the micro for a minute.)
- Beat chocolate spread and marshmallow fluff together until mixed. It will be chunky and almost crumbling looking, don’t worry yet!
- Beat whipping cream at high speed with an electric mixer until stiff peaks form in separate bowl.
- Add chocolate/mallow mix and beat into whipping cream until it’s nice and creamy. Pour over sorbet in pan.
- Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
Thanks WM for providing gift cards to buy supplies, see our disclosure.
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