Semifreddo chocolate and raspberry cake
11
35
Irresistible semifreddo chocolate and raspberry cake! Filled with 2 layers of delicious mascarpone and raspberry cream, garnished with fresh raspberries and lots of love! A must without any doubt!
Ingredients
| For the base / bottom: | |
| 8 pieces of | Chocolate O's |
| For the filling: | |
| 8 pieces of | Chocolate O's |
| 250 g | mascarpone cheese |
| 200 ml | whipping cream |
| 250 g | raspberries |
| 100 g | sugar |
| For the decoration: | |
| 1 handful | raspberries |
Preparation
For the base:
- Use a small hinged cake tin with a diameter of 16-18 cm.
- Line the base of the tin with ovenproof paper.
- Crush 8 biscuits in the mixer.
- Place the crushed biscuits into the tin and spread them evenly with a teaspoon.
For the filling:
- Whip the cream and the mascarpone until you have a soft and frothy mix.
- Roughly crush the raspberries, stir in the sugar and add to the cream. Mix well.
For the cake:
- Tip half of the raspberry filling onto the crushed biscuit base.
- Put the remaining 8 biscuits in the mixer and grind to crumbs.
- Spoon the crushed biscuits over the raspberry filing.
- Finish with a final layer of raspberry filling.
- Place the cake in the fridge for around 6 hours.
- Garnish with fresh raspberries.
