This Semifreddo recipe is very easy to put together, and the cherry wine sauce adds an elegant touch. Add it to your Shavuot recipes!

For the Cherry Sauce:
1 cup port wine
1/3 cup sugar
¾ cup dried cherries or dried strawberries or raspberries

For the semifreddo
1 cup plus 1 tablespoon mascarpone cheese
¾ cup heavy cream
1 tablespoon confectioners’ sugar
Pinch of kosher salt
1-½ ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies

For the sauce:
Bring the port and sugar to a boil in a small saucepan. Boil until reduced by 1/3, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered about 10 minutes. Refrigerate until thick, about 40 minutes.

For the semifreddo:
Whisk mascarpone, cream, confectioners’ sugar, and a pink of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5 x 9 inch oaf pan. Cover with plastic wrap, placing the plastic wrap directly on the semifreddo and tucking it in to the edges of the dish. Freeze until edges begin to harden, at least 50 minutes. Scoop into dishes and spoon the wine sauce over. Top with crumbled chocolate wafer cookies or gently place one in the side of each dish.

** This keeps in the freezer for two weeks. Take it out to let it soften a little before serving. It should be cold and the texture of a soft creamy ice cream.

Enjoyed this semifreddo recipe? Try another one of our dessert Shavuot recipes.