Semifreddo with Nutella is an elegant and delicious dessert, perfect for hot summer days. Semifreddo, translated from Italian, means semi-cold, do not confuse it with ice cream because it is lighter, is not so icy, and quickly relaxes at room temperature. This dessert is a favorite delight of small and big, it is prepared very quickly and easily, and you will be very impressed with its taste.
300g Plain biscuits
250 g Mascarpone
280 g Nutella
150 g Liquid Cream
70g Caster Sugar
A glass of Fresh Milk
Coconut flour for decoration
Transparent kitchen foil
The first thing is to prepare the mascarpone cream: in a bowl with the help of an electric mixer, beat the liquid cream until it becomes a thick cream.
Then in a separate container, with the help of a mixer, beat mascarpone together with the powdered sugar. Next, with the help of a spatula, add the whipped cream to the mascarpone, stirring from the bottom up (in that way, the cream remains fluffy).
Mix until the two creams are well combined.
Melt the Nutella. Usually, to soften the Nuttela, I put the jar in a pan of boiling water, but you can also melt it for a few minutes in the microwave.
Moisten the loaf pan with water, and cover it well with the foil. Thus, when the loaf pan is humid, the foil will stick better to the pan.
Then, take the dry biscuits, dip them one by one for a quick dip in the milk and arrange the biscuits at the bottom of the loaf pan.
Then apply a layer of mascarpone cream and three lines of Nutella in length.
Continue in the same order: cookies, mascarpone, Nutella until the top of the loaf pan.
The last layer of semifreddo should be again biscuits, of course, soaked in milk.
Wrap the cake generously with the foil and place it in the freezer for at least two hours.
After the two hours have passed, remove the semifreddo from the loaf pan, remove the foil, and place it on a suitable platter. Soften Nutella again and cover the surface of the dessert well with it. In the end, sprinkle with coconut flour and enjoy.