Italian

Mascarpone and Vanilla Bean Semifreddo is for Dessert.

Mascarpone and Vanilla Bean Semifreddo takes several minutes to prepare.

Mascarpone and Vanilla Bean Semifreddo takes several minutes to cook.

Mascarpone and Vanilla Bean Semifreddo makes 6 servings.

The ingredients for Mascarpone and Vanilla Bean Semifreddo are:

4 eggs
1 vanilla pod
150g caster sugar, divided
200g mascarpone
200g creme fraiche
1/4 cup roughly chopped chocolate coated nuts or coffee beans

Here is how you make Mascarpone and Vanilla Bean Semifreddo:

Separate the eggs and place the yolks and egge whites in separate bowls.Halve the vanilla bean and scrape out the seeds with the tip of a knife. Add to the yolks with 100g of the sugar. Beat until very thick and pale.Beat the egg whites with the remaining 50g sugar to stiff peaks.Combine the mascarpone and creme fraiche in a large bowl. Using a large metal spoon, fold in the egg yolk mixture, then fold in the egg white mixture. Pour the combined mixture into a freezer-proof container. Cover and freeze for at least 8 hours or preferably overnight.Serve balls of the semifreddo garnished with the chopped nuts or coffee beans.Number of Servings: 6Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Mascarpone and Vanilla Bean Semifreddo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 432.6

• Total Fat: 31.8 g
• Cholesterol: 194.4 mg
• Sodium: 76.5 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 0.4 g
• Protein: 7.0 g

Mascarpone and Vanilla Bean Semifreddo is Italian cuisine.