Frothy Fruit-Based

Wash chosen fruit, peeled and passatene the pulp through a sieve or blender.

Put the proceeds in a casserole, sprinkle others with lemon juice, add 150 g of sugar and mix thoroughly until the sugar has completely dissolved.

Set the pan over the fire and low flame, Cook for 5 minutes, stirring constantly.

Remove the Pan from the heat and let the mixture cool.

Meanwhile, place the egg yolks in a saucepan, add remaining sugar, stir gently and add the cream.

Transfer the pan to the heat and cook the custard very low flame (or rather in a Bain-Marie) until it begins to thicken; then remove from heat and continue to stir until it is completely cold.

Mix the cream with fruit pulp previously prepared, placed in a container from the freezer and let it consolidate the frothy mascarpone in the freezer for a few hours.

Use the Spumoni for recipes that require or eat it.