Mascarpone Cheese Semifreddo Recipes
MASCARPONE CHEESE SEMIFREDDO
Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)
Provided by Mrs Potato Head
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip the egg whites into soft peaks with a pinch of salt.
- In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
- When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
- Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
- Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).
Nutrition Facts : Calories 113.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 108.8, Carbohydrate 10, Sugar 10, Protein 6.3
LIMONCELLO SEMIFREDDO
Steps:
- For the soaking syrup, combine the sugar, limoncello, lemon juice, and lemon zest in a small saucepan and bring to a boil over medium heat.
- Cook for 5 minutes, then place the syrup in a bowl and refrigerate until needed.
- While the syrup is cooling, place the lemon curd, cream cheese, and mascarpone cheese in a bowl, and beat with an electric mixer until smooth.
- Line a 1-pound loaf pan (8 x 4 inches) with plastic wrap, allowing it to overhang the edges.
- Once the syrup has cooled, dip each of the lady fingers into the mixture, and line the base of the pan, trimming the cookies as needed to fit.
- Spoon half the cream mixture over the lady fingers, then repeat, finishing with a third layer of lady fingers.
- Wrap well with plastic wrap and foil, and freeze for a minimum of 6 hours or up to 3 days.
- To prepare the syrup for serving, place the sugar, water, zest, and limoncello into a small saucepan and bring to a boil.
- Reduce to a simmer, and continue to cook until thickened, about 5 minutes.
- Set the syrup aside until needed.
- Just before serving, beat the whipping cream with an electric hand mixer until soft peaks form, then beat in the powdered sugar.
- Remove the semifreddo from the freezer 30 minutes before serving.
- Cut the cake into 6 slices and spoon a dollop of the whipped cream on each.
- Drizzle each slice with some of the lemon syrup, then sprinkle with some of the lemon zest.
- Serve immediately.
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