Best 9 Mascarpone Semifreddo With Raspberry Sauce Recipes

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Mascarpone semifreddo with raspberry sauce is an elegant and delightful dessert that combines creamy mascarpone cheese, tangy raspberries, and a light and airy whipped cream mixture. The resulting semifreddo, which means "half-cold" in Italian, has a smooth and velvety texture that is similar to ice cream but is not as frozen, making it a refreshing and enjoyable treat for any occasion. Served in individual portions or as a larger dessert, this dish is sure to impress your guests with its vibrant colors, delightful flavors, and easy preparation.

Let's cook with our recipes!

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.

LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE



Lemon and Amaretti Semifreddo with Raspberry Sauce image

Categories     Berry     Citrus     Egg     Dessert     Freeze/Chill     Frozen Dessert     Raspberry     Lemon     Spring     Summer     Bon Appétit     Kidney Friendly

Yield Makes 8 to 10 servings

Number Of Ingredients 7

2 10-ounce packages frozen raspberries in syrup, thawed
4 large egg whites
1 cup powdered sugar, divided
2 cups chilled heavy whipping cream
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cinnamon
1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), divided

Steps:

  • Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
  • Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.

RASPBERRY AND PISTACHIO SEMIFREDDO



Raspberry and Pistachio Semifreddo image

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Provided by Cindy Anschutz Barbieri

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 6h5m

Yield 6

Number Of Ingredients 6

6 egg yolks
3 tablespoons honey
1 teaspoon honey
1 cup heavy whipping cream
8 ounces fresh raspberries
2 ½ tablespoons chopped pistachio nuts

Steps:

  • Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
  • Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
  • Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
  • Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
  • Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g

MASCARPONE DESSERT WITH RASPBERRY PUREE



Mascarpone Dessert with Raspberry Puree image

Make and share this Mascarpone Dessert with Raspberry Puree recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup fresh raspberry, 4 extra for garnish
1 cup mascarpone cheese
2 tablespoons sugar
1/2 teaspoon vanilla essence

Steps:

  • Puree the raspberries in blender.
  • Press through a fine sieve to remove seeds.
  • In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
  • Spoon into individual dessert dishes and garnish with the extra raspberries.
  • Refrigerate at least 1 hour before serving.

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.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE



Raspberry Lemon Semifreddo With Melba Sauce image

For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!!

Provided by Chef mariajane

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (300 g) can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon lemon zest, grated
1 cup whipping cream
200 g europe's best frozen raspberries (1/3 of 600g bag)
400 g europe's best frozen raspberries (2/3 0F 600G Bag)
1/2 cup smuckers raspberry jam
1/4 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
  • SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
  • To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
  • MAKE AHEAD:.
  • Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
  • TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3

PEACH SEMIFREDDO WITH RASPBERRY SAUCE



Peach Semifreddo With Raspberry Sauce image

Provided by Florence Fabricant

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 medium-size ripe peaches
Juice of one lemon
2/3 cup sugar
2/3 cup part-skim ricotta cheese
1 1/2 cups heavy cream
1 pint fresh raspberries

Steps:

  • Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
  • Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
  • Refrigerate the peach mixture while continuing with the recipe.
  • Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
  • Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
  • To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 26 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 47 milligrams, Sugar 33 grams

LEMON MASCARPONE BRûLéE TARTS WITH RASPBERRY SAUCE



Lemon Mascarpone Brûlée Tarts with Raspberry Sauce image

Categories     Berry     Cheese     Citrus     Dairy     Egg     Dessert     Bake     Winter     Gourmet     Kidney Friendly

Yield Makes 8 individual tarts

Number Of Ingredients 21

For tart shells
1 1/2 sticks (3/4 cup) cold unsalted butter
2 cups all-purpose flour
3/4 cup pecans (about 3 ounces)
3 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup milk
For filling
1 stick (1/2 cup) unsalted butter
1 1/2 cups granulated sugar
1/3 cup fresh lemon juice
3 whole large eggs
3 large egg yolks
2 tablespoons freshly grated lemon zest (from about 1 1/2 lemons)
3/4 cup mascarpone cheese (about 6 ounces)
6 tablespoons heavy cream
For sauce
1 1/2 cups fresh or thawed frozen raspberries (not in syrup)
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1/2 cup superfine granulated sugar

Steps:

  • Make shells:
  • Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
  • Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
  • Preheat oven to 350°F.
  • Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
  • Make filling:
  • In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
  • In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
  • Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
  • Make sauce:
  • In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
  • Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
  • Serve tarts with raspberry sauce.

CHERRY-RASPBERRY SEMIFREDDO



Cherry-Raspberry Semifreddo image

A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design, they're a great low-maintenance option when you're entertaining and want to serve an easy but elegant dessert. This rendition is packed to the brim with spring cherries and raspberries, but you can make this versatile recipe using any fresh or thawed frozen fruits that you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h45m

Number Of Ingredients 9

3/4 cup sugar
4 teaspoons cornstarch
1/2 teaspoon kosher salt
5 ounces sweet or sour cherries (fresh and pitted or frozen and thawed), plus more for serving
5 ounces fresh or thawed frozen raspberries, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons elderflower liqueur, such as St-Germain
1 large egg plus 2 large yolks
1 1/4 cups heavy cream

Steps:

  • Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.
  • Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)
  • Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.
  • Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)
  • To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the mascarpone is cold before using it.
  • Whip the cream until it forms stiff peaks.
  • Fold the whipped cream into the mascarpone mixture gently to avoid deflating it.
  • Pour the mixture into a mold and freeze it for at least 4 hours, or overnight.
  • When ready to serve, thaw the semifreddo for about 15 minutes.
  • Top with the raspberry sauce and serve immediately.

Conclusion:

Mascarpone semifreddo with raspberry sauce is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time. With its creamy texture and tangy raspberry sauce, this dessert is sure to be a hit.

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