Martha Stewart’s invention, it is a frozen roll, stored in the freezer but thawed before serving. In my test it took about 1 hour to thaw it out adequately
I made it with strawberries, as blackberries are very expensive, if available at all.
Very messy and tedious work, not your everyday desert, but the results were most praised and no leftovers to be found anywhere..
Also, important:
Thickness of the pastry matters when you attempt to roll it. Use LARGE cookie sheet (17×12), as medium will result in a thicker but smaller layer, not so easy to roll correctly.
DO NOT RUSH. Wait periods and concept of solidifying are important
Serves 8 to 10
- ¼ cup limoncello (I used Limonette, lemon based liqueur)
- 1/2 cup Simple Syrup
- Génoise rolled
- Lemon-Blackberry Semifreddo
- Sugar, for dusting
- 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.