Mascarpone Cheese Semifreddo

1. 1

   Whip the egg whites into soft peaks with a pinch of salt.

2. 2

   In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.

3. 3

   When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.

4. 4

   Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.

5. 5

   Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).

* Per serving · 4 servings · Values may vary.