Semifreddo Alla Fruita ~ Fruit Ice Cream Cake
Courtesy of Chef Raffaele, Positano
300 g of Mascarpone
300 g Whipped Cream
200 g Sugar
300 g / Red fruits, strawberries, raspberries, blueberries/ Peaches, peeled and remove pit
10 Mint Leaves to garnish
50 g Vodka
Separate egg whites from the yolks. Save egg whites for later use. Whip the yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds.
Meanwhile, puree the peach with the mint leaves and vodka until smooth.
Add peach puree to the mascarpone mixture, then fold in the whipped cream carefully so it does not deflate.
In a separate bowl whip egg whites with the remaining sugar. Add this to the mascarpone mixture, always folding so the whites do not deflate.
Place in molds and chill in the freezer for at least 1 day.