mascarpone semifreddo with raspberry sauce

Recipe by
Penny Burdge
Lenexa, KS

A light dessert after a hearty Italian meal. Cool and creamy with the zest of raspberry and a taste of fine chocolate.

yield 12 serving(s)
prep time 1 Hr
cook time 8 Hr
method Refrigerate/Freeze

Ingredients For mascarpone semifreddo with raspberry sauce

  • RASPBERRY SAUCE
  • 2 pkg
    frozen raspberries in syrup, 10 oz. each, thawed
  • 1 Tbsp
    cornstarch
  • 1/4 c
    water
  • 2 tsp
    fresh lemon juice
  • OPT
    2 tablespoons chambord raspberry liqueur
  • SEMIFREDDO
  • 6 lg
    eggs, separated
  • 2/3 c
    sugar
  • 1 lb
    mascarpone cheese
  • 1 Tbsp
    pure vanilla extract
  • 1 tsp
    grated lemon zest
  • 4 oz
    grated high quality 60 - 70% cacao chocolate
  • fresh raspberries for garnish

How To Make mascarpone semifreddo with raspberry sauce

  • 1
    In a food processor or blender, puree the thawed raspberries.
  • 2
    Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
  • 3
    Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
  • 4
    Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
  • 5
    Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
  • 6
    In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
  • 7
    Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
  • 8
    Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
  • 9
    Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
  • 10
    Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
  • 11
    Slice to serve and drizzle with more raspberry sauce.
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