Ingredients
1/4 cup
limoncello
1/2 cup Simple Syrup
Genoise, rolled
Confectioners' sugar, for dusting
Directions
1. Stir limoncello and simple syrup in a
small bowl. Unroll cake, remove towel, and place on parchment on the back of a
rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo,
leaving a 2-inch border on 1 short side and a 1/2-inch border on the long
sides. Freeze until semifreddo is firm but not hard, about 25 minutes.
2.
Starting at
the short side with semifreddo spread to the edge, roll cake, using parchment
to help roll it. Transfer rolled cake, seam side down, to a platter; freeze
until semifreddo is hard, at least 3 hours or up to overnight. Let stand at
room temperature about 30 minutes before serving. Serve dusted with sugar.
credit to :marthastewart.com
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