Mascarpone semifreddo with chocolate and amaretti

Mascarpone semifreddo with chocolate and amaretti

Total: 3 hr 45 min. | Active: 30 min.
Nutritional value / person: 351 kcal
, Fat: 27 g
, Carbohydrate: 21 g
, Protein: 6 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp cream
30 g white chocolate, finely chopped
1 fresh egg yolk
2 tbsp liquid honey
125 g mascarpone
1 fresh egg white
1 pinch salt
1 pinch sugar
60 g Fine Food Amaretti Originali, crumbled

To freeze

a little amaretto
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One loaf tin (approx. 500 ml)

How it's done

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Brush the loaf tin with oil, line with cling film and place in the freezer.


Bring the cream to the boil in a pan. Add the chocolate, stir until smooth, set aside. Place the egg yolk and honey in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Whisk the egg yolk until the mixture is pale and frothy. Remove the bowl, continue to whisk until the mixture is cold and has turned into a thick cream. Stir the mascarpone until smooth, fold into the egg yolk mixture. Beat the egg white, salt and sugar until stiff, fold in. Transfer ⅓ of the mascarpone mixture to the chilled tin, freeze for approx. 15 mins. Scatter half of the amaretti crumbs on top, roughly mix ⅓ of the mascarpone mixture with the reserved chocolate, spread on top. Finish with the remainder of the amaretti and mascarpone mixture.

To freeze

Cover and freeze for approx. 3 hrs. Cut the semifreddo into slices prior to serving, drizzle with a little Amaretto, as desired.

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