Semifreddo

Ingredients

• 350 g cherries
• 5 peaches
• 5 egg yolks
• 100 g sugar
• 2 tbsp vanilla sugar
• 400 g mascarpone
• 2 egg whites
• 1 tbsp Lemon Juice
• 250 ml Whipping Cream

Instructions

1. 1.

   Line a loaf pan with plastic wrap. Wash, pit and finely puree the cherries. Boil the peaches, cool them, peel, halve, core and cut 3 peaches into pieces. Puree the remaining peaches as well.

2. 2.

   Whisk the egg yolks with sugar and vanilla sugar over a hot water bath until creamy. Remove from heat and beat cold (best in a cold water bath). Gradually fold in the mascarpone. Beat the egg whites with lemon juice to stiff peaks. Also whip the cream to stiff peaks and gently fold both into the egg‑mascarpone mixture.

3. 3.

   Fold the cherry puree, leaving 3 tbsp, into one third of the mascarpone cream. Fold the peach puree, leaving 3 tbsp, into the remaining mascarpone cream. Stir in the peach pieces. Spread the 3 tbsp cherry puree on the bottom of the pan. Pour the cherry‑mascarpone cream over it; press the edges outward and create a shallow groove lengthwise in the center. Fill the pan with the peach‑mascarpone cream and smooth the top. Drizzle the remaining peach puree in streaks across the surface. Cover and chill for at least 4 hours, preferably overnight, in the freezer.

4. 4.

   Release from the pan, remove the plastic wrap and serve sliced.