NYC Restaurant Week is not something industry people look forward to (for a variety of reasons). But looking on the bright side, it's an excuse for me to put something new on the menu. This is a strawberry semifreddo, tart and creamy, nestled in between fluffy and fruity olive oil cake. I am obsessed with this cake, as it is a siphoned microwave cake. Because of all the oil, it stays moist and fluffy. Tri-Star strawberries that have been hanging out in sugar to draw out its natural juices are interspersed with the cake, just so some of the cake pieces can soak up some of that strawberry juice. Finally, a generous scoop of Fior di Latte ice cream. Make no mistake, its sweetened milk and cream, not the cheese. All together, this equals a light, creamy, and refreshing Summer dessert.