How to make
Put the milk, cream, mascarpone, cream cheese and sugar in a saucepan on the hob.
Stir with a wire whisk and wait for the sugar to melt. Add the vanilla. Transfer it into a rectangular pan and leave the mixture to set in the freezer.
In another saucepan, place the raspberries and sugar on the hob. Cook, until a medium thick topping is obtained. Remove it from the heat and strain it through a sieve.
Remove the semifreddo from the freezer and cut it into two pieces. Place it in a suitable dish and pour plenty of raspberry topping.
The semifreddo with mascarpone and raspberries is ready.
