Blueberry parfait with mascarpone cream | Mazzetti L'Originale di Modena
Semifreddo al mirtillo con crema al mascarpone e Aceto Balsamico Tradizionale di Modena Capsula Oro

Blueberry parfait with mascarpone cream

Preparazione cottura
Time: 40 minutes
Portions: 4 people


Fot the semifreddo:
300g of blueberries
Juice of half a lemon
180g of icing sugar
2 eggs
1 pinch of salt
300ml of fresh cream

For the cream:
125g of mascarpone
60g of fresh cream
40g of icing sugar
Peel of a lemon
Traditional Balsamic Vinegar of Modena - Golden Cap


Blend the fruits with lemon juice (keep something aside for the final decoration), 60g of icing sugar and a tablespoon of water. Divide the eggs into egg yolks and egg whites. In a bain-marie whisk the egg yolks together with 60g of icing sugar to obtain a frothy cream. Add the blueberry mixture and whip cold. Whip the egg yolks with a pinch of salt and add the remaining 60g of sugar. Whip the fresh cream and finally add the egg white and the whipped cream to the cranberry mixture, turning gently to avoid dismantling. Pour the mixture into single-portion molds and place in the freezer for a few hours or even overnight.

For the cream put the mascarpone in a bowl and flavor it with the lemon zest. Whip the mixture to soften it. Then whip the fresh cream in a second bowl and gradually add the icing sugar. Combine the mascarpone cream by turning it gently to prevent the mixture from being disassembled. Put everything in a pastry bag.

Turn out the semifreddo and compact it. Decorate with the remaining blueberries, tufts of mascarpone cream and few drops of Traditional Balsamic Vinegar of Modena Golden Cap.

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