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Mascarpone White Chocolate Cappuccino Semifreddo

Kankana Saxena
5 from 1 vote
Course Dessert


  • 4 eggs separated
  • ½ cup 100 g sugar
  • 8 oz 226 g mascarpone cheese
  • 3 tablespoons White Chocolate Caramel Cappuccino
  • fresh raspberries for topping
  • shaved white chocolate for topping


  • In a bowl, drop the egg yolk and sugar. Whisk for 5 minutes or until it turns thick and fluffy. The color will change to pale yellow. If you have an electric mixer, it will make things a lot easier.
  • Add the mascarpone cheese and White Chocolate Caramel Cappuccino. Whisk it for a minute to incorporate it all together.
  • Using a separate bowl and a separate whisker, whisk the egg white until you get stiff peaks. It should take about 3 minutes with the electric mixer.
  • Slowly pour the whipped egg white into the mascarpone cappuccino mixture and fold it carefully. Then, pour it in a container or multiple small containers and freeze it overnight.
  • Top it with some fresh raspberries and shaved white chocolate just before serving.