Lavender and raspberry semifreddo
Ingredients for eight persons
- 250 ml of whipped cream
- 250 grams of mascarpone
- 250 grams raspberries
- 12 ladyfingers
- 2 tablespoons granulated sugar
- 1 sachet Agropošta lavender syrup (32 ml) 2 tablespoons dried lavender
1 liter cake pan Plastic foil
Method of preparation
Line the cake pan with plastic foil and make sure that the foil hangs over on both sides so that you can cover the top with it later.
Add the sugar to the cream and beat until stiff with the help of a mixer. In a bowl, loosen the mascarpone and fold in the whipped cream, the lavender syrup and half of the dried lavender. At the end, gently mix in half of the raspberries as well.
Spoon half of the mixture into the cake pan. Spread the long fingers over this and spoon the other part of the mixture on top. Press it with a spatula and fold the plastic wrap over it to seal the top. Put the mold in the freezer overnight.
Fold open the top of the foil and use the overhanging pieces to remove the semifreddo from the mold. Place it upside down on a board, remove the plastic wrap and slice. Serve with the remaining dried lavender, the raspberries and some redcurrants, if desired.