I love semifreddos and I love
tiramisu. On New year’s eve that I had made a tiramisu along with the chocolate
terrine, I had bought too much mascarpone and savoiardi, so, I found the
perfect recipe to use them. A tiramisu semifreddo! It is very cold here the
last days (-15 to -30oC), but it didn’t prevent me from making it. I
love everything that has to do with ice cream no matter the weather.
The recipe that I used, is
adapted from Leila Lindholm’s recipe. Because I’m a little scared of raw eggs I
whisked them on a bain-marie to pasteurize them. If you are not scared of them
or you are sure about them you can just whisk them in a bowl.(the yolks in one
bowl and the whites in another).So, here is the recipe:
