Mascarpone Semifredo: Easy, Icy, Delicious!

I just can't stay away from something cool, well the weather in Thailand is very, very hot! But today, I think we need something easier than ice cream ^ ^.

Semifredo is very easy to make, just beat, mix and put in the freezer, and then you get lovely delicious dessert. No strove top heat because you don't have to make the custard base, haha, what a great thing!

The original recipe calls for ricotta cheese, but in my opinion, mascarpone is a lot better (Ok, I love it), lightly sweet and rich, I think you can't resist it.
About the dried fruit, if you don't want to use alcohol, you can plum the fruit in the water or orange juice and feel free to use any fruits that you like.

Mascarpone Semifredo
Make 5 (72 ml/ pieces)

50g	Rum soaked dried fruit (cut into small pieces)
30g	Dark chocolate (chopped)
30g	Pistachio (lightly roasted)
100g	Whipping cream
2tbsp	Sugar
80g	Mascarpone cheese

Whip the whipping cream until soft peaks.

Lightly beat the mascarpone until soft and fold the whipped cream into the cheese.
Pour the nut, chocolate and dried fruit into the cheese mixture, fold until combine.

Spoon the mixture into the mold. Freeze until firm.

Mascarpone Semifredo: Easy, Icy, Delicious!