Description
A dreamy, creamy dessert with white chocolate and mascarpone. Topped with fresh raspberries for a burst of summer.
Ingredients
Units
Scale
- 4 eggs (separated)
- 1/2 cups (118 ml) sugar
- 8 oz (226 g) mascarpone cheese
- 3 tablespoons White Chocolate Caramel Cappuccino
- fresh raspberries
- shaved white chocolate
Instructions
- In a bowl, whisk together the egg yolk and sugar for 5 minutes, or until thick and fluffy and pale yellow.
- Add the mascarpone cheese and White Chocolate Caramel Cappuccino; whisk for 1 minute to combine.
- In a separate bowl, whisk the egg whites until stiff peaks form (about 3 minutes with an electric mixer).
- Gently fold the whipped egg whites into the mascarpone mixture. Pour into a container(s) and freeze overnight.
- Top with fresh raspberries and shaved white chocolate before serving.
Notes
- For a smoother texture, strain the mascarpone mixture through a fine-mesh sieve before folding in the egg whites.
- If you don’t have White Chocolate Caramel Cappuccino, you can substitute with 2 tablespoons of white chocolate liqueur and 1 tablespoon of caramel sauce.
- To prevent ice crystals from forming, cover the semifreddo tightly with plastic wrap before freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 150