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!!
MAIN INGREDIENTS OF THIS RECIPE:
- Marie biscuits, cream, gelatin sheets, egg whites
HOW TO MAKE MARIE BISCUIT SEMIFREDDO:
Beat the egg whites with three tablespoon sugar until stiff peaks form and store in the fridge.
Put the gelatin sheets in water for about 5 minutes. Drain them well and put 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)) put 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
(1 votes, 5.00 out of 5)
Loading...Ingredients
- 100 grams (3 1/2 ounces) marie biscuits
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 3 tablespoons sugar
- 2 unflavored gelatin sheets
- 1 tablespoon powdered sugar to beat the cream
- 1 teaspoon vanilla extract
- 3 egg whites
- Grated biscuit for garnish
Directions
- Beat the egg whites with three tablespoon sugar until stiff peaks form and store in the fridge.
- Put the gelatin sheets in water for about 5 minutes. Drain them well and put 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)) put 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.
