On these sunny summer days, I browse the web even more and found the recipe for this simple and delicious mascarpone and chocolate semifreddo that I find perfect for its quick execution and creamy texture!
The mascarpone is a fantastic product for preparing a complete menu because it pairs both with sweet and savory dishes, making them creamy with a delicate and special aroma.
I added to this quick semifreddo with just 4 ingredients (eggs, mascarpone, sugar, and cream) some dark chocolate, and I think it’s not a bad idea, finishing off with a generous sprinkling of bitter or sweet cocoa to taste, optional.
If you want to make it a birthday semifreddo for more people, double the servings and pour the cream into a single container: the effect will be very nice and choreographic!
Always with this cheese, I leave you the recipe for a delicate cake and very soft, suitable for breakfast and snack:
CAKE WITH MASCARPONE
MASCARPONE AND CHOCOLATE SEMIFREDDO
Kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 SERVINGS
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for MASCARPONE AND CHOCOLATE SEMIFREDDO RECIPE
- 8.8 oz mascarpone
- 3 tbsp pasteurized egg yolks (3 yolks)
- 7 tbsp pasteurized egg whites (3 whites)
- 4 tbsp sugar
- 1/2 cup fresh whipping cream
- 2 oz dark chocolate (chopped)
- as needed cocoa powder
#adv
TOOLS FOR MASCARPONE AND CHOCOLATE SEMIFREDDO RECIPE
- Bowl
- Electric Whisk
- Spatula
Preparation of MASCARPONE AND CHOCOLATE SEMIFREDDO RECIPE
For the recipe of this simple and creamy mascarpone and dark chocolate semifreddo, start the preparation by whisking pasteurized egg whites until stiff peaks form.
In a second bowl, place the egg yolks and beat them with sugar using an electric whisk until the sugar has dissolved.
Then add the mascarpone and mix everything with the help of the electric whisk.
At this point, add fresh liquid cream and whip it together with the already made mascarpone mixture using the whisk.
Then add the whipped egg whites with a spatula and use upward movements to maintain the softness of the mixture.
All that’s left is to chop the dark chocolate and add it to the preparation, mixing well to distribute the …chocolate!
Choosing to make individual portions, I used small aluminum cups for creme caramel, panna cotta, and more..
Cover with plastic wrap and place in the freezer for at least 3 hours, making sure to take them out at least 10 minutes before serving.
To facilitate the removal of the mascarpone and chopped chocolate semifreddo, gently run warm water over the bottom of the cup, then invert it onto the serving plate.
All that remains is to sprinkle the frozen dessert with mascarpone with cocoa powder and serve!
Enjoy your meal!
Annalisa
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