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Sweet

Matcha Semifreddo

Matcha semifreddo is a unique dessert with a velvety, semi-frozen texture and the subtle flavour of Japanese green tea. Its delicate sweetness perfectly complements the distinctive, slightly vegetal notes of matcha, creating an elegant and refreshing combination. A perfect choice for lovers of sophisticated desserts and refined flavours.

Level
Difficult
Servings
6

Ingredients

  • 500 g mascarpone
  • 400 g Greek yoghurt
  • approx. 5 tsp honey or icing sugar, to taste
  • 2 tsp matcha + 100 ml hot water
  • 2 packs of Mamutki (20 g each)
  • 300 g frozen raspberries
  • 100 g sugar
  • 2 tsp potato starch

Preparation

  1. Set aside a few raspberries for decoration. Place the remaining raspberries in a saucepan, add the sugar and potato starch, and cook for about 15 minutes, until the mixture reaches a thick, fruit-sauce consistency. Allow to cool.
  2. Mix the mascarpone and Greek yoghurt, sweetening to taste. Dissolve the matcha in hot water and add it to the cream mixture.
  3. Pour half of the mixture into a baking tin lined with parchment paper and place in the freezer for at least 30 minutes. Once partially frozen, add a layer of the raspberry mixture followed by the remaining matcha cream. Smooth the top and arrange the Mamutki over it.
  4. Place in the freezer for 5–6 hours. Decorate with raspberries and Mamutki.

See also