Semifreddo with Pavesini Cookies

I tried this recipe from a friend. You can get creative with the flavors, but today I made the classic version.
Semifreddo with Pavesini Cookies
I tried this recipe from a friend. You can get creative with the flavors, but today I made the classic version.
Steps
- 1
Whip the non-dairy topping for a few minutes, then add the mascarpone and continue mixing with a hand mixer until you get a thick cream. Gently fold in the chocolate chips with a spatula. Place the mixture in the refrigerator.
- 2
Line a bundt pan with plastic wrap.
- 3
Dip the Pavesini cookies in almond milk and arrange them side by side in the pan, alternating between classic and chocolate cookies.
- 4
Pour in half of the cream and spread it evenly.
- 5
Add another layer of Pavesini cookies, then the remaining cream.
- 6
Cover the top with more Pavesini cookies, making sure there are no gaps. Wrap with plastic wrap and place in the freezer. Let it set for at least 4 to 6 hours (even better if you prepare it the night before).
- 7
When ready to serve, remove from the freezer and let sit for 30 minutes. Invert onto a serving plate and slice.
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