Semifreddo red berry cheesecake


Almond sponge cake

250 g egg whites
130 g yolks
200 g sugar
320 g ground almonds
100 g of flour

Raspberry jam

575 g raspberry puree
345 g sugar
10 g apple pectin
70 g lemon juice

Original Quescrem Mousse

358 g Quescrem Original
350 g cream 35% M.G.
30 g whole milk
50 g sugar
50 g dextrose
150 g egg white
12 g gelatine sheets 200 °Bloom


Mix gently so that the mixture does not go down too much.



Almond sponge cake

Whip the egg whites with the sugar. When the meringue is ready, add the egg yolks and mix without overworking.

Mix the ground almonds and flour. Add to the mixture while stirring gently so that the mixture does not run down.

Scald 60 x 40 sheets at 900 g and bake at 220 °C.


Raspberry jam

Heat the raspberry puree with half the sugar in a saucepan. When the mixture reaches 40 °C, add the rest of the sugar mixed with the apple pectin. Continue cooking.

Boil the mixture for 4 minutes and add the lemon juice.


Original Quescrem Mousse

Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated. Add Quescrem Original to the gelatin and mix well.

Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture.

Finally, add the lightly whipped cream and mix homogeneously. Use immediately.



Line a ring 3 cm high and 18 cm in diameter with acetate ribbon. Place a disk of almond sponge cake on the bottom and fill with Quescrem Original mousse.

Freeze and cover the top with raspberry jam. Remove the mold and acetate tape.

Finally, decorate with natural raspberries and fresh berries.

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