Semifreddo with Raspberries and Pistachios
Baking and Desserts • Italian
Description
Semifreddo with Raspberries and Pistachios
Ingredients
- Mascarpone Cheese Unagrande 20 oz
- Farm fresh eggs 4 pieces
- Raspberry leaves 10 oz
- Granulated sugar 6 tablespoons
- Pistachios 5 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.
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