Summer has come … sun, sea and other summer joys. The food becomes lighter, we see that we are as little as possible next to warm ovens and asparagus, but something must be eaten. How do you cool off? In our country it is cold watermelon or melon and some homemade refreshing dessert like this semifreddo. See other inspiration under the tag summer. Upgrade the semifreddo base to taste as desired, and today I chose chokeberry in combination with lemon.

Mix the egg yolks with the sugar and cook on a steamer, stirring constantly, for about 10 minutes until the egg yolks lighten. Allow the yolks to cool. Mix the sweet cream into the whipped cream. Mix the mascarpone with the egg yolks and add the whipped cream. Divide the mixture into three parts. In one portion add 2 tablespoons of jam and stir briefly for a marble effect. In the second part, add 5 tablespoons of jam and mix until the mixture is even. Coat the oblong mold with cling film. Place the white mixture on the bottom and then the marble mixture and on top the third mixture. Cover with cling film and place in the freezer for 6 hours or overnight. Allow to stand at room temperature for ten minutes before serving.

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