Pineapple semifreddo
Instructions
Cut the fruit into small pieces and let it marinate in marsala for about an hour.
Mounted to foam the yolks with the sugar and the flour and add the warm milk.
Bring to a boil, stirring constantly, until the custard is thick.
Add the gelatine, previously softened in warm water and squeezed, the mascarpone and the well drained fruit.
Round mould lined with aluminum foil, then fill with the mixture and place in refrigerator for 3 hours.
Drafted and garnish with cherries and biscuits.
