Fig semifreddo
Instructions
Work the mascarpone with 4 tablespoons icing sugar and lemon juice.
When it has the consistency of a cream add the amaretti and 3 tablespoons of maraschino.
Peel and halve the figs.
Line a mold and layering of figs, cover with the cream then figs and cream until exhaustion ingredients.
Keep in refrigerator at least 3 hours before you turn it over on the serving dish and serve.
Ingredients and dosing for 4 persons
- 16 figs
- 200 g of mascarpone
- 5 amaretti biscuits
- 1 lemon
- 4 tablespoons of icing sugar
- 3 tablespoons of maraschino