Going to invite friends for dinner and want to serve a special and delicious dessert? We suggest this Marie biscuit semifreddo, has excellent presentation, it’s quite pleasant and everyone will love!! Try it!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Marie biscuits
● Heavy whipping cream
● Granulated sugar
● Unflavored gelatin sheets
● Powdered sugar
● Vanilla extract
● Egg whites
● Grated biscuit
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MARIE BISCUIT SEMIFREDDO:
Beat the egg whites with three tablespoon sugar until stiff peaks form and store in the fridge.
Place the gelatin sheets in water for about 5 minutes. Drain them well and place in a bowl. Melt for 1 minute in the microwave. Add the melted gelatin sheets to the egg whites and mix thoroughly.
Beat the cream with the powdered sugar and the vanilla extract until stiff peaks form.
Add the whipping cream to the egg whites and fold gently with a spatula.
In a rectangular dish (23 x 15 centimeters (9 x 6 inches)) place a layer of cream, over the top, a layer of biscuits and, finally, another layer of cream.
Refrigerate for 6 hours or overnight.
Garnish with grated biscuit and serve.
YOU MAY ALSO LIKE:
● Wafer and cinnamon sweet
● Wafer and coffee sweet
● Rice pudding
● Farófias with apple puree
Marie biscuit semifreddo
Going to invite friends for dinner and want to serve a special and delicious dessert? We suggest this Marie biscuit semifreddo, has excellent presentation, it’s quite pleasant and everyone will love!! Try it!!
(2 votes, 5.00 out of 5)
- 100 grams (3 1/2 ounces) marie biscuits
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 3 tablespoons granulated sugar
- 2 unflavored gelatin sheets
- 1 tablespoon powdered sugar to beat the cream
- 1 teaspoon vanilla extract
- 3 egg whites
- Grated biscuit for garnish
- Beat the egg whites with three tablespoon sugar until stiff peaks form and store in the fridge.
- Place the gelatin sheets in water for about 5 minutes. Drain them well and place in a bowl. Melt for 1 minute in the microwave. Add the melted gelatin sheets to the egg whites and mix thoroughly.
- Beat the cream with the powdered sugar and the vanilla extract until stiff peaks form. Add the whipping cream to the egg whites and fold gently with a spatula.
- In a rectangular dish (23 x 15 centimeters (9 x 6 inches)) place a layer of cream, over the top, a layer of biscuits and, finally, another layer of cream. Refrigerate for 6 hours or overnight.
- Garnish with grated biscuit and serve.
