GINGERBREAD SEMIFREDDO
To make this half-frozen holiday cake, you'll need full recipes of the following: Gingerbread Genoise, Semifreddo Mixture, Cranberry Coulis, Sugared Cranberries and Rosemary, as well as 3/4 cup Calvados Soaking Syrup.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 5
Steps:
- Unroll gingerbread genoise; brush generously with Calvados soaking syrup. Quickly spread semifreddo mixture over surface to within one inch of side edges. Roll cake into jelly-roll shape; wrap with towel to cover. Freeze until hard, about 5 hours or overnight.
- To serve, temper slightly in refrigerator, about 15 minutes, and slice. Top with cranberry coulis; use 2 or 3 sugared cranberries and a sprig of sugared rosemary for garnish.
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