Chocolatti Semifreddo

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 tablespoons butter, room temperature
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 4 tablespoons cocoa
• 1 teaspoon lemon zest, from half a lemon
• 2 tablespoons lemon juice (half a large lemon)
• 1 tablespoon grand marnier (or other liqueur)
• 1 (6 3/4 ounce) package cookies (i use pepperidge farm "bordeaux" cookies)

Recipe

• 1 break up all the cookies in a 6.75 oz. package of "bordeaux" cookies. then use a sieve or sifter to separate the pieces so that you end up with roughly 2/3 coarse pieces (size of a dime) and 1/3 fine pieces (like graham cracker crumbs).
• 2 set coarse and fine crumbs aside, in separate piles.
• 3 prepare semifreddo: in a mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down sides. then on slow mixer speed, add egg, egg yolk and cocoa; blend gently. add lemon juice, zest and liqueur. by hand, fold in the coarse cookie pieces.
• 4 prepare roll for freezing: spoon the gooey mixture onto a sheet of foil or plastic wrap. place in freezer and allow about 3 hours to firm up. hint - a simpler method is to pack the gooey mixture into a bread pan (lined with plastic wrap). note that you have not used the fine cookie crumbs yet.
• 5 once frozen, unroll and coat the exterior of the roll with the fine cookie crumbs. return to freezer.
• 6 to serve, place two slices frozen roll on a plate; garnish with whipped cream, raspberries and a dusting of cocoa, if desired.
• 7 funny note - our italian cooking hosts called this dessert "frozen salami roll" because the finished slices vaguely look like a slice of salami. we gently asked them if they would be offended if we never referred to salami in the title, and they agreed!