- 10 min
Semifreddo (ice-cream cake) with Nonno Nanni Ricotta
4 egg yolks
500 g of Nonno Nanni Ricotta
80 g of sugar
40 g of vanilla icing sugar
70 g of candied fruit
1 small glass of rum
Mount the egg yolks with sugar until they become consistent and light.
Work Nonno Nanni Ricotta in another bowl with icing sugar.
Incorporate the two creams, add candied fruit and rum as well and then mix well.
Pour this mixture into aluminum moulds, cover with plastic wrap, and store it all inside a freezer for about 4 hours.
Remove from the mould and decorate with candied fruits.