Semifreddo with marrons glacés and macha tea

A simple recipe to make but to great effect, the semifreddo with Sandro Vanini marrons glacés and macha tea is the perfect dessert for a fresh summer dinner.

To start, whip the egg whites until stiff, add the sugar and whip for another five minutes.

Use the chopped marrons glacés as topping and finally add the whipped cream.

Pour the mixture into a mould and freeze at -18° for 6 hours.

Once the necessary time has elapsed, unmould your semifreddo. A sprinkling of macha tea as a finishing touch and your semifreddo with marrons glacés is ready!