Best 3 Mascarpone Semifreddo With Raspberry Sauce Recipes

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Indulge in the symphony of flavors that is Mascarpone Semifreddo with Raspberry Sauce, a dessert that elevates the ordinary to the extraordinary. This delectable dish, with its creamy, mousse-like texture and vibrant red sauce, is a feast for the senses. The mascarpone cheese, whipped cream, and sugar blend harmoniously, creating a light and airy base that melts in your mouth. Swirled throughout is a luscious raspberry sauce, adding a burst of sweetness and tang that perfectly complements the richness of the mascarpone. Each spoonful is a journey through a symphony of textures and flavors, leaving you craving more. Prepare to be captivated by this culinary masterpiece, perfect for any occasion.

**Additional Recipes Included:**

* **Raspberry Sauce:** Elevate your desserts with this luscious sauce, crafted from fresh raspberries, sugar, lemon juice, and a touch of cornstarch for the perfect consistency.

* **Meringue Cookies:** Delight in the delicate crunch of these airy cookies, made with egg whites, sugar, and a hint of vanilla extract. They are the perfect accompaniment to the creamy semifreddo, adding a textural contrast that elevates the experience.

* **Chocolate Ganache:** Indulge in the decadence of this rich and velvety ganache, made with dark chocolate and heavy cream. Drizzle it over the semifreddo for an extra layer of indulgence that will satisfy any chocolate lover's cravings.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE



Vanilla Semifreddo with Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 14

Vegetable oil, for greasing the pan
4 extra-large eggs, separated, at room temperature
1/2 cup sugar, divided
Seeds scraped from 1/2 vanilla bean
1/2 teaspoon cream of tartar
1 cup cold heavy cream
1 tablespoon vanilla liqueur (optional)
1 teaspoon pure vanilla extract
Fresh Raspberry Sauce (recipe follows)
Fresh blueberries, for serving
1 half-pint fresh raspberries (6 ounces)
1/2 cup sugar
1/2 cup good raspberry preserves (6 ounces)
1 tablespoon framboise liqueur

Steps:

  • Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
  • Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
  • In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
  • Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
  • Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
  • To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE



Mascarpone Semifreddo with Cherry-Port Sauce image

This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 9

1 cup ruby port
1/3 cup granulated sugar
3/4 cup dried cherries (4 1/2 ounces)
1 cup plus 1 tablespoon mascarpone cheese
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Coarse salt
1 1/2 ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies

Steps:

  • Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
  • Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.

MASCARPONE CHEESE SEMIFREDDO



Mascarpone Cheese Semifreddo image

Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)

Provided by Mrs Potato Head

Categories     Frozen Desserts

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

Tips:

  • Use the best quality ingredients you can find. This will make a big difference in the final flavor of your semifreddo.
  • Make sure your mascarpone is cold before using it. This will help it to whip up more easily and give you a smoother semifreddo.
  • Don't overbeat the mascarpone. Overbeating can make it grainy and stiff.
  • Fold the whipped cream into the mascarpone gently. This will help to keep the semifreddo light and airy.
  • Freeze the semifreddo for at least 4 hours before serving. This will give it time to set and firm up.
  • When you're ready to serve the semifreddo, let it sit at room temperature for about 15 minutes before slicing and serving. This will help it to soften slightly and make it easier to scoop.
  • Garnish the semifreddo with fresh raspberries and a drizzle of raspberry sauce. This will add a beautiful pop of color and flavor.

Conclusion:

Mascarpone semifreddo is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized with your favorite flavors. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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