Semifreddo with mascarpone lemon and blueberries a layered dessert with soft slices of sponge cake, blueberries, and a fantastic mascarpone and lemon cream or rather lemon curd or lemon marmalade.
A fresh dessert that is very good with that fresh lemon flavor that is ideal in the summer!
Instead of putting the lemon curd(you can find two recipes on the blog, one without butter and a classic with butter) I found a organic lemon marmalade Verso natura Frutta & Frutta from Conad that is uniquely delicious with lots of fruit pieces inside!
If you want to speed things up, you can also use ready-made sponge cake or follow my foolproof recipe!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and a savory recipe!
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SEMIFREDDO WITH MASCARPONE AND BLUEBERRIES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8/10 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SEMIFREDDO WITH MASCARPONE LEMON AND BLUEBERRIES
- as needed Sponge cake (ready-made)
- 8.8 oz Mascarpone
- 2 cups heavy cream (to whip)
- 10.5 oz blueberries
- 2/3 cup powdered sugar
- 1 unwaxed lemon (zest and juice)
- 7 oz lemon marmalade (or lemon curd)
- 1/2 cup granulated sugar
Tools for SEMIFREDDO WITH MASCARPONE LEMON AND BLUEBERRIES
#ADV
- Small Pan
- Knife
- Hand Mixer
Preparation for SEMIFREDDO WITH MASCARPONE LEMON AND BLUEBERRIES
Quickly wash the blueberries and put them in a small pan with the granulated sugar.
Cook over moderate heat for 5/6 minutes.
Add the lemon juice (I used the whole lemon but perhaps 1/2 is enough), mix, and let cool in a bowl.
From the ready-made sponge cake cut 3 rectangles of 3 x 7 inches (or the size of the loaf pan you have in your kitchen).
Mix the mascarpone well with the lemon marmalade (or lemon curd if you prefer) and the grated zest of the organic lemon.
Whip the heavy cream and as it begins to form light peaks, add the powdered sugar.
Then combine the whipped sweetened cream with the mascarpone and marmalade cream.
Line a 4 x 8 inches mold with plastic wrap and place a first layer of sponge cake at the bottom.
Pour a layer of blueberry sauce followed by a layer of mascarpone cream.
Put the mold in the freezer for about ten minutes to set.
Repeat this process and finish with the third layer of sponge cake.
Put the semifreddo with mascarpone lemon and blueberries in the freezer for a couple of hours.
Remove the semifreddo with mascarpone lemon and blueberries and cover it entirely with the mascarpone, lemon, and cream mixture.
Put it back in the freezer for at least 30 minutes and serve by adding the remaining blueberry sauce.
The semifreddo with mascarpone lemon and blueberries is fresh and delicious!
Enjoy your meal! Annalisa
Tips and Notes
Ready-made products with sponge cake used in this preparation provide a great help in the kitchen not only in the summer with this heat but in all seasons, as we are always in a hurry, and they help us have good quality products.
The sponge cake is a classic of our cuisine and on the blog, in addition to the classic one with potato starch and flour, you will find a very soft one with rice flour, one with whole wheat flour, and a gluten-free one for celiacs.
SOURCE recipe read and reviewed on Esselunga
