Semifreddo with yogurt

Name: semifreddo with yogurt
Cook time: 15 min
Total time: 205 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g mascarpone tray; 500 g Greek yoghurt; 90 g powdered sugar; 10 long fingers pack of 175 g; 50 ml thick juice apple blue berry bottle; 50 ml dessert sauce strawberries bottle; 250 g strawberries tray; 4 el lemon juice

Italian yogurt mascarpone ice cream with strawberries and thick juice.

Ingredients

Kitchen Stuff

1 square scale (20 x 20 cm)

Directions

Mix the mascarpone and yogurt with a hand mixer and stir in the icing sugar.
Break the long fingers into pieces, mix them with a spoon through the mixture and scoop them into the dish.
Stir the thick juice and the strawberry sauce with a gentle, swirling movement through the mascarpone mixture, creating a marbled effect.
Cover with cling film and put in the freezer for at least 3 hours.
Remove the semifreddo from the freezer. Wash the strawberries and mix them with the lemon juice and the icing sugar.
Leave everything for 10 minutes. Season the strawberries regularly. Serve the ice cream with the strawberries.