Mascarpone Semifreddo With Cherry-Port Sauce

By knrr2003

Ingredients

• FOR THE CHERRY-PORT SAUCE
• 1 cup ruby port
• 1/3 cup granulated sugar
• 3/4 cup dried cherries
• FOR SEMIFREDDO
• 1 cup plus 1 tbsp mascarpone cheese
• 3/4 cup heavy cream
• 1 tbsp powdered 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 11mins

Preparation

Step 1

1. Make the cherry-port sauce: Bring port and 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, powdered sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5x9-in 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 cookie.