Mascarpone Semifreddo with Raspberry Sauce

1
Penny Burdge

By
@PennyInKC

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Prep:
1 Hr
Cook:
8 Hr
Method:
Refrigerate/Freeze

Ingredients

  • 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 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Mascarpone Semifreddo with Raspberry Sauce

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Gluten-Free




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