Best Brandy Mascarpone Semifreddo Recipes

Mascarpone Cheese Semifreddo image

Provided by Mrs Potato Head

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 5

4 eggs, separated
500 g mascarpone cheese
3 tablespoons sugar or 3 tablespoons sugar substitute
1 teaspoon vanilla extract
1 pinch salt

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

Mascarpone Semifreddo with Raspberry Sauce image

Provided by Penny Burdge

Time 9h

Number Of Ingredients 14

RASPBERRY SAUCE
2 pkg frozen raspberries in syrup, 10 oz. each, thawed
1 Tbsp cornstarch
1/4 c water
2 tsp fresh lemon juice
OPT 2 tablespoons chambord raspberry liqueur
SEMIFREDDO
6 large eggs, separated
2/3 c sugar
1 lb mascarpone cheese
1 Tbsp pure vanilla extract
1 tsp grated lemon zest
4 oz grated high quality 60 - 70% cacao chocolate
fresh raspberries for garnish

Steps:

1. In a food processor or blender, puree the thawed raspberries.
2. Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
3. Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
4. Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
5. Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
6. In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
7. Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
8. Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
9. Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
10. Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
11. Slice to serve and drizzle with more raspberry sauce.