How to make
Mix the ricotta with the powdered sugar. In a separate container, beat the cream. Mix it with the ricotta.
Crumble the biscuits into pieces. Add them to the cream along with the raspberries.
Leave this blend for 3 hours in the freezer. To prepare the sauce, mash the raspberries along with the sugar and lemon juice. Serve the semifreddo with the sauce.
