Semifreddo Terrine with Berries
6,2 / 10
1 hr 10 min.
Grease and line a 900 g | 2 lb loaf tin with a double layer of clingfilm. Beat together the mascarpone, cream, two tablespoons of icing sugar, and a pinch of salt in a mixing bowl until stiffly peaked.
Fold through the nuts, apricots, and a couple of tablespoons of the raspberries. Spoon the mixture into the prepared tin and cover it with a sheet of clingfilm. Freeze for 1 hour.
In the meantime, toss together most of the remaining icing sugar and raspberries with the lemon juice in a mixing bowl. Leave to macerate until juicy.
Remove the frozen mascarpone dessert from the freezer and turn it out from the tin using the clingfilm to help. Sit on a serving plate and spoon over the raspberries and any accumulated juices. Garnish with a dusting of remaining icing sugar before serving.