Pineapple semifreddo with wafer base


  • 200 gr of “bolachas Maria” (Portuguese biscuit)
  • 80 gr of melted butter
  • 600 ml of cream
  • 1 can of condensed milk
  • 5 sheets of gelatin
  • Quintal dos Açores Pineapple jam
  • 75 gr of sugar


  1. Grind the wafer, put in a bowl and wrap with the melted butter;
  2. Place the mixture of cookies on the bottom of a removable ring cake pan, spread and press well on the bottom;
  3. Take to the refrigerator while preparing the rest of the recipe;
  4. Mix the cream firmly and add the condensed milk;
  5. Soak gelatin sheets, drain them, melt them in the microwave and add them to the cream mixture;
  6. Pour the cream over the biscuits and refrigerate to solidify;
  7. After solidifying, remove the preparation from the the refrigerator, unscrew the ring and unmold;
  8. Cover with Quintal dos Açores pineapple jam.