Mascarpone Cheese Semifreddo

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READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! :).
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