Raspberry puree semifreddo | Recipe by Davide Malizia

Ingredients

300g Mazzoni raspberry puree (10% sweetened)
300g Italian meringue (70% sweetened)
400g 35% fat cream

Incorporate the Mazzoni raspberry puree into the previously prepared and cooled Italian meringue. Finish the mix by incorporating the whipped cream.
Pour the semifreddo into a steel ring lined with a biscuit band decorated with cigarette paste. Freeze completely, decorate as desired. Enjoy at -10°C.