SEMIFREDDO

Updated: Jan 1

It's HOT, and you are too wiped to go out for ice cream but have a yearning for a wonderfully cool treat....what to do? Ice cream (but not gelato) Italian style!

Semifreddo al tiramisu (photo by student Molly Cowell)

SERVINGS : 12 semi spheres

PREP TIME : 2hrs


INGREDIENTS :

200g/7oz mascarpone 200g/7oz whipped cream 100g/3.5oz tiramisù base (pasteurized zabaglione) 100g/3.5oz italian meringue

Hazelnut praline or crumbled amaretti cookies (or anything you like to add flavour and texture).



DIRECTIONS :

Tiramisù Base 75g/3oz water 250g/8.8oz sugar 130g/4.6oz egg yolks (about 7) These amounts yield more than the recipe calls for but it’s the minimum that can be made with a stand mixer. In a small pot put water and sugar and bring to a boil, in the meantime, in a stand mixer start whisking egg yolks and vanilla. When the syrup reaches 120°C/250°F pour onto the yolks and keep beating until it cools to about 30°C/86°F or less.

Italian Meringue 140g/5oz sugar 50g/1.8oz water 220g/7.8oz egg whites 40g/1.4oz sugar These amounts yield more than the recipe calls for but it’s the minimum that can be made with a stand mixer. In a small pot put water and 140g of sugar and bring to a boil, in the meantime, in a stand mixer start whisking egg whites and 40g of sugar. When the syrup reaches 120°C/250°F pour onto the whites and keep beating until it cools to about 30°C/86°F or less.

Work mascarpone cheese with a spatula until is creamy and spreadable, gently incorporate the tiramisu base into it, then fold in the whipped cream. Add your texture ingredient, then fold in the meringue.

Spoon or pipe the mixture into silicone moulds and freeze for about 3 hours. Unmold onto a plate and dust with cocoa powder. Serve cold.

LANGUAGES SPOKEN

ITALIANO
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