Mascarpone Swirled with Berries

Roughly chop the berries. Weigh 750 grams, add 75 grams of 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 sifted flour and baking powder. Work the mixture for a short time until a homogeneous dough is obtained.

Place in the fridge at +4°C, covered with plastic wrap, for at least three hours. Roll out to 3 mm thickness between two sheets of parchment paper.

Cut the shortcrust base using the same shape as the mold chosen for the semifreddo and bake in a preheated oven at 160°C for 15 minutes.

In a stand mixer with a whisk attachment, whip DESSERT AL MASCARPONE PER TIRAMISÙ until a firm and creamy mixture is obtained. Add the remaining 250 grams of berries, mixing gently by hand with a silicone spatula.

Pipe the mixture into the chosen silicone molds and freeze until completely firm. 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 berry sauce, then top with the mascarpone cream swirled with berries and decorate as desired.