Berry Variegated Mascarpone

Roughly chop the mixed berries.

Weigh 750 grams, add the sugar, and let them macerate.

In a stand mixer with the paddle attachment, mix the Melange with the sugar. Add the eggs and salt, and finally, the flour and baking powder, previously sifted.

Mix briefly until a homogeneous dough is obtained.

Place in the refrigerator at +4°C, covered with plastic wrap, for at least three hours.

Roll out the dough to 3 mm thickness between two sheets of parchment paper. Cut out the shortcrust base to match the shape of the mold chosen for the semifreddo and bake in a preheated oven at 160°C for 15 minutes.

In a stand mixer with the whisk attachment, whip Mascarpone Dessert for Tiramisu until a firm and creamy consistency is achieved.

Gently fold in the remaining 250 grams of mixed berries using a silicone spatula.

Pipe the mixture into the chosen silicone molds and freeze until fully set.

Then remove the preparation from the freezer and place it in the refrigerator at +4°C until fully thawed.

Place the shortcrust biscuit on a bed of mixed berry sauce, then layer the berry-variegated mascarpone cream on top and decorate as desired.