Recipe by Maria Rosaria D’Amario
- 20 Pan Ducale cantuccini
- 4 eggs
- 400 ml of fresh cream
- 1 glass of Vin Santo
- 100 g of sugar
For the sauce
- 200 ml of Marsala liqueur
- 50 g of raisins
Shell the eggs separating the egg yolks from the whites, whisk the egg whites with a pinch of salt, in another bowl, whisk the cold cream until it becomes stiff. Put the egg yolks in a bowl with the sugar, until the mixture becomes clear.
Incorporate first the cream and then the whipped egg whites, using a rubber spatula with movements from the bottom to the top so as not to disassemble them. Put the raisins in a bowl with the marsala wine, chop 5 cantucci very finely and add to the mixture, mixing them carefully. Cover with a 25 cm to 7 cm plumcake mold film.
Pour the Vin Santo into a bowl with 30 ml of water, stir and dip half of the cantuccini remaining in the Vin Santo one at a time, then place them on the bottom of the mold. Pour half of the previously prepared mixture into the mold, leveling it and place another layer of wet cantuccini in the Vin Santo. Finish by pouring the other half of the mixture into the mold and transfer the cake into the freezer to cool for three hours.
Heat the Marsala wine with the raisins for seven/eight minutes on low heat and transfer it in the refrigerator to be cooled for at least 15 minutes. Cut the semifreddo into slices and place it in the dessert plates, sprinkle with the marsala sauce and serve immediately.