Thursday, April 30, 2009

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)

Rum soaked dried fruit (cut into small pieces)
Dark chocolate (chopped)
Pistachio (lightly roasted)
Whipping cream
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!


  1. Dear Pook:

    you are super super greats, i like ever things in your blogs and will try this wonderful Mascarpone semifredo. good luck



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