Semifreddo with Raspberries and Pistachios
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Semifreddo with Raspberries and Pistachios
Ingredients
- Mascarpone Cheese Unagrande - 17.6 oz
- Farm fresh eggs - 4 pieces
- Raspberry leaves - 12.3 oz
- Granulated sugar - 6 tablespoons
- Pistachios - 4.2 oz
- Olive Oil - ½ teaspoon
Step by Step guide
Step 1
Grease a deep loaf pan with oil and line it with plastic wrap.
Step 2
Separate the yolks from the whites. Add sugar to the yolks and beat until frothy. Add the mascarpone, beat again, and then add the chopped pistachios.
Step 3
Whip the egg whites and gently fold them into the yolk mixture, then fold in the raspberries.
Step 4
Pour the mixture into the prepared pan and place it in the freezer for 5-6 hours.
Step 5
Before serving, remove the semifreddo from the pan and slice it, allowing it to slightly soften.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.