Mascarpone Semifreddo

Ingredients for 8 servings:

• 4 eggs, separated
• 80 g raw cane sugar
• 1 sachet of vanilla sugar
• 250 g mascarpone
• 250 g natural yogurt
• 1 vanilla pod(s), including the pulp
• 30 ml espresso, strong
• 200 g spiced speculatius biscuits
• 1 jar sour cherries or morello cherries
• 1 tbsp potato flour
• 3 tbsp raw cane sugar
• 1 tbsp balsamic vinegar, dark
• 100 tsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 40 minutes

our Christmas dessert

For the semifreddo, separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks, vanilla sugar, and cane sugar with a hand mixer until the sugar has dissolved and a fairly firm cream has formed. Now stir in the seeds of one vanilla pod, yogurt, espresso, and mascarpone. Place the spiced speculatius biscuits in a freezer bag and crush them into coarse crumbs using a rolling pin or meat tenderizer. Mix the egg whites and breadcrumbs and whisk into the egg mixture. Pour this cream into a freezer-safe dish and freeze for about 4-5 hours. Do not stir. For the compote, bring the cherries to a boil with the vinegar and powdered sugar. Emulsify the potato flour in cold water, add to the cherries, and bring to a boil. Allow the thickened cherries to cool. Please DO NOT use Mondamin/cornstarch—this will make the cherry juice cloudy. Remove the ice cream from the freezer about an hour before serving, cut into slices, and sprinkle with cocoa powder. Serve with the thickened cherries and some greens.