Once again, another week, another loser in the Real Women of Philadelphia contest. Also like last week though, another WINNER of a recipe! I swear this semifreddo recipe is now my go-to frozen dessert! It can be adapted many ways, but this one is quick, easy, and delicious!As you all know, John’s favorite dessert is tiramisu. To be honest, he couldn’t stop eating this; plus, since it is coming closer to summer, I love frozen desserts. First of all, if you’re entertaining, you don’t want to turn on your oven. With people in the house, and the oven on, my childhood home, which isn’t airconditioned, gets hot fast! So, Mom was always very creative with what we could do, making orange juice into simple pops, etc.

Plus, I have made it very obvious that I LOVE ice cream. Semifreddo is italian for half-cold and it is often frozen desserts and custards. In fact, most are made in loaf pans and frozen for 8 hours. Then they are turned out and cut into slices. They are DELICIOUS. But, they take so much time and Philadelphia Cream Cheese only allots one hour! So this is a great dessert to be done in only one hour!

Tiramisu Semifreddo
Serves: 6
8 ounces of cream cheese
1 1/2 cups heavy whipping cream
1 cup sugar
4 ounces of marscapone cheese
1 cup of coffee
3 ounces each: strawberries, blackberries, raspberries
whipped cream

Cream the cream cheese, whipping cream, sugar, cheese, and coffee until fluffy. Spread it into a tinfoil-lined 8-inch square pan. Freeze it for 30-45 minutes. Cut up the strawberries, blackberries, and raspberries. Set aside. Scoop tiramisu semifreddo out into small martini glasses. Top with berry mix and whipped cream.

Yum, I really want to make this right now! But I’m exhausted and am still in the middle of my sister K’s red velvet birthday cupcakes. So, it will have to wait until Saturday 🙂

STAY TUNED for Friday’s giveaway! Followers only, so be sure to follow me and a great recipe featuring Saucy Mama’s sauces.

Until the next time my oven is on…