This restaurant-inspired frozen mousse is an easy-to-make alternative to ice cream. / © Hallie Burton
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I remember thinking how fancy those soft, cakey lady fingers were. My mom would have them in the freezer waiting to be put to good use: Zuppa Inglese (English Trifle, Italian style), cheesecake edges, ice cream bombes…yum! I've put them inside a very light and lemony frozen dessert called semifreddo, which is easier and more elegant than ice cream because it's served in slices. You see the lovely cross-sections—like an inside-out ice cream cake. SEE RECIPE »