300 g of Serena raspberry variegato or Lauretta 60% raspberry filling
100 g of powdered sugar
350 ml of well cooled 36% cream
2 tablespoons of rum or brandy
40 g of crushed meringue plus a few for decoration
fruit for decoration (raspberries, blueberries)
Separate the yolks from the whites and mix with half of the sugar until creamy. Whip the whites with 2 tablespoons of sugar. Whip the cream with the rest of the sugar and then add the alcohol.
Slowly combine the cream with the egg and sugar mixture, and then delicately mix in the egg white cream. Add the crushed meringue and mix.
Line a long cake or bread pan with food wrap, so that the edges of the wrap stick above the pan.
Put 1/3 of the egg and sugar mixture on the bottom, followed by 1/2 of the raspberry filling, then another layer of egg and sugar, then more filling, and then the rest of the egg and sugar mixture.
Gently mix everything with a stick to create patterns.
Gently put the excess foil on top of the mass. Put the pan into the freezer.
Remove 15 minutes before serving, unwrap, put on a long plate, decorate with meringue and fruit. Serve the Semifreddo in slices.