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Semifreddo with Mandarin Oranges and Biscuits

Semifreddo with Mandarin Oranges and Biscuits

These frozen biscuit-cream sweets may look like they’re from a patisserie, but they’re one of the easiest desserts we’ve made.

By Courtney HillOctober 13, 2020

  • Makes
    8 servings
  • Cook Time
    20 minutes
  • Active time plus cooling
    Plus freezing

Serradura, a dessert that originated in Portugal and is popular in Macau, is made by layering whipped cream sweetened with condensed milk and pulverized Marie biscuits (serradura translates as “sawdust”). It inspired this frozen sweet that looks impressive but is a breeze to make. We keep the biscuits mostly whole and layer them in a pan with fruit-studded cream; after freezing, the “pudding” is cut into slices that reveal a mosaic-like design. For serving, you can invert the semifreddo onto a platter or slice it directly in the pan; if too firm to cut, let it soften for a few minutes at room temperature.

Ingredients
  • 1

    cup cold heavy cream

  • ⅓

    cup sweetened condensed milk

  • 23½

    ounce container mandarin orange segments packed in juice, drained and roughly chopped (2 cups)

  • 2

    tablespoons Grand Marnier OR amaretto OR bourbon

  • ½

    teaspoon vanilla extract

  • Pinch of kosher salt

  • 5-7

    ounce package Marie biscuits

Line a 9-by-5-inch loaf pan with plastic wrap, leaving 3-inch overhang on each long side. In a large bowl with an electric mixer, beat the cream and condensed milk to stiff peaks. Fold in the oranges, Grand Marnier, vanilla and salt. Place a layer of the cookies in the bottom of the pan, breaking them to fit, then spread with a third of the cream mixture. Repeat the layering 2 more times. Press the plastic-wrap overhang directly against the surface, then freeze for at least 2 hours or up to 1 week. To serve, cut into slices.

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