Strawberry Semifreddo Shortcake

Categories: fruit dessert

Ingredients

• 2 ( 3 oz.) pkg. soft ladyfingers
• 1 1/2 pints strawberry ice cream. softened
• 1 pint strawberry sorbet, softened
• 3 cups whole strawberries, hulled
• 2 Tbsp. granulated sugar
• 1/2 (7oz.) jar marshmallow crème
• 1 cup heavy cream, whipped

Directions

1. Arrange ladyfingers around the sides and on the bottom of an 8- or 9 inch springform pan. (May be a few left over.) Spread the softened ice cream over the ladyfingers, spreading to smooth. Cover with plastic wrap and freeze for 30 minutes. Spread the softened sorbet over the ice cream. Cover with plastic wrap and return to freezer for 30 minutes.
2. In a blender or food processor, puree the fresh strawberries with the granulated sugar. Transfer to a large bowl. Whisk the marshmallow crème into the strawberry puree; set aside.
3. In a mixing bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture.
4. Mound mixture over sorbet, spreading and swooping to create billows. Freeze 4 hours or until firm. Let stand 15 minutes at room temperature before serving.

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