Cherry-Peach Semifreddo

Average: 0 (0 votes)
(0 votes)
Cherry-Peach Semifreddo
share Share
bookmark_border Copy URL
Health Score:
62 / 100
1 hr
ready in 5 h.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie952 cal.(45 %)
Protein15 g(15 %)
Fat71 g(61 %)
Carbohydrates66 g(44 %)
Sugar added35 g(140 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D2.4 μg(12 %)
Vitamin E4.9 mg(41 %)
Vitamin K5.5 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate93 μg(31 %)
Pantothenic acid1.8 mg(30 %)
Biotin22.6 μg(50 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C30 mg(32 %)
Potassium770 mg(19 %)
Calcium233 mg(23 %)
Magnesium49 mg(16 %)
Iron3.3 mg(22 %)
Iodine192 μg(96 %)
Zinc1.6 mg(20 %)
Saturated fatty acids41.7 g
Uric acid50 mg
Cholesterol565 mg
Complete sugar64 g


350 grams Cherries
5 Peaches
5 egg yolks
100 grams sugar
2 Tbsps Vanilla sugar
400 grams Mascarpone
2 egg whites
1 Tbsp lemon juice
250 milliliters Whipped cream
How healthy are the main ingredients?
MascarponeCherryWhipped creamsugarPeach

Preparation steps


Line a loaf pan with plastic wrap. Rinse cherries, remove pits and puree. Blanch peaches in boiling water. Peel, halve lengthwise, and remove pits. Cut 3 peaches into pieces. Puree the remaining peaches.


In a bowl, stir the yolks with the sugar and vanilla sugar. Place over a pot of simmering water and mix with a hand mixer until thick and creamy. Remove from heat and continue mixing over a cold water bath until cooled. Mix in the mascarpone until smooth. In a separate bowl, mix the egg whites and lemon juice with a hand mixer until stiff peaks are formed. In  separate bowl, mix the cream with a hand mixer until stiff peaks are formed. Gently fold the egg whites and cream into the mascarpone mixture. 


In a bowl, stir 3 tablespoons of the cherry puree into a 1/3 of the mascarpone mixture. In a separate bowl, stir 3 tablespoons of the peach puree into a 1/3 of the mascarpone mixture. Fold the peach pieces into the peach-mascarpone mixture. 

Spread 3 tablespoons of the cherry puree on the bottom of the loaf pan. Spread the cherry-mascarpone mixture on top in an even layer. Create a trough down the center. Spread the peach mascarpone mixture over top in an even layer. Spread the remaining peach puree overtop and swirl for a marbled appearance. Cover and freeze until set, about 4 hours or overnight.


To serve, remove from the loaf pan, and gently remove plastic wrap. Serve sliced.