- 500 g strawberry ice cream
- 300 g cream ice cream
- 15 sponge fingers
- 150 g fruits of the forest jam
- 100 g strawberries
- 100 g blueberries
- 100 g raspberries
Line a loaf tin with cling film. Transfer the strawberry ice cream into a bowl and soften by beating for 2 minutes with an electric whisk. Pour into the tin, level off the surface and place in the freezer for 2 hours.
Spread a thin layer of the fruits of the forest jam over the strawberry ice cream. Put back in the freezer for 1 hour.
Use the electric whisk to soften the cream ice cream as well, then remove the tin from the freezer and make a layer of ice cream, levelling off the surface with a palette knife. Top with the sponge fingers and freeze for another 4 hours. Meanwhile, wash and gently dry the berries.
Just before serving, remove the semifreddo from the tin by turning it out onto a plate and decorate with the fresh berries and mint leaves to taste.