GENOISE ROLL WITH LEMON-BLACKBERRY SEMIFREDDO
Baked in a rimmed baking sheet, filled with Lemon-Blackberry Semifreddo, and rolled -- in this recipe, genoise becomes a delicious sugar-dusted roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Stir limoncello and simple syrup in a small bowl. Unroll cake, remove towel, and place on parchment on the back of a rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo, leaving a 2-inch border on 1 short side and a 1/2-inch border on the long sides. Freeze until semifreddo is firm but not hard, about 25 minutes.
- Starting at the short side with semifreddo spread to the edge, roll cake, using parchment to help roll it. Transfer rolled cake, seam side down, to a platter; freeze until semifreddo is hard, at least 3 hours or up to overnight. Let stand at room temperature about 30 minutes before serving. Serve dusted with sugar.
LEMON-BLACKBERRY SEMIFREDDO
Use this recipe to make our Genoise Roll with Lemon-Blackberry Semifreddo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Make lemon curd: Put egg yolks, eggs, 3/4 cup sugar, and lemon juice in a medium heatproof bowl; set over a pan of simmering water. Whisk until mixture is very thick and smooth and temperature registers 165 degrees on an instant-read thermometer, about 5 minutes. Remove from heat; whisk in butter. Pour through a fine sieve into a medium bowl; cover with plastic wrap, pressing wrap directly on surface of curd. Refrigerate until cool and firm, about 1 hour.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed. Meanwhile, bring 1/3 cup sugar and 2 tablespoons water to a boil in a small saucepan over high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 248 degrees on an instant-read thermometer. Raise mixer speed to medium high; beat until egg whites have formed almost-stiff peaks. With mixer running, slowly pour in syrup; beat until mixture has cooled and stiff, glossy peaks have formed, about 4 minutes. Set meringue aside.
- Stir mascarpone in a large nonreactive bowl with a rubber spatula until smooth. Fold in lemon curd and lemon zest. Fold in meringue.
- Pulse berries and remaining 2 tablespoons sugar in a food processor until berries are broken up but not smooth. Fold into lemon mixture, leaving it slightly swirled. Freeze until slightly firm, about 20 minutes. Use immediately.
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