Summer Semifreddo with Mixed Berry Compote

Prep : 30 mins  |  Serves : 12
More recipes by Asiago



  1. Line a 7 inch cake ring with baking paper on the base and sides. To make the berry compote, place 250g Asiago Frozen Berries into a pan with the sugar and cook for 5 minutes until the sugar is dissolved.
  2. Allow to cool down completely and mix in the lemon zest. Remove some of the liquids to use as soaking syrup and mix in the liqueur.
  3. Cut the round sponge into 3 slices and place 1 slice in the bottom of the cake ring. Drizzle with ¹⁄³ of the soaking mixture and cover with a layer of vanilla ice-cream.
  4. Spoon over ¹⁄³ of the berry compote and cover with another layer of sponge. Soak the sponge again with ½ of the liquids, cover with a layer of Carte D’Or Strawberry Ice-Cream, then with ½ of the compote.
  5. Place the third sponge on top, soak again and cover with another layer of Carte D’Or Vanilla Ice Cream. Flatten out well and place in the freezer for at least 4 hours.
  6. To serve, remove the semifreddo from the ring and remove the paper. Place on to a cake stand and decorate the sides and top with macaroons, fresh berries and mint leaves.

Original Recipe by Aroma Kitchen.

Products used in this recipe

Asiago Frozen Mixed Berries
Carte D’Or Strawberry
Carte D’Or Vanilla

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