Mascarpone Semifreddo with Cherry-Port Sauce

By rhongaut

Ingredients

• Sauce:
• 1 cup ruby port
• 1/3 cup granulated sugar
• 3/4 cup dried cherries (4.5 oz.)
• Semifreddo:
• 1 cup plus 1 Tbs. mascarpone cheese
• 3/4 cup heavy cream
• 1 Tbs. confectioners' sugar
• coarse salt
• 1 1/2 oz. bittersweet chocolate, finely chopped
• 8 store-bought chocolate wafer cookies

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one-third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.

2. Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5 x 9 inch loaf pan, cover with plastic wrap. Freeze until edges begin to harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.