Blend the raspberries with 100 gr of sugar and strain with a strainer. Mix the remaining part of the sugar and the
In another bowl whip 300 ml of Hoplà for whipping with sugar and pour it into the raspberries puree, stirring bottom-up delicately. Put the mixture in a mould and put in the freezer for 5 hours.
Decoration: leave the semifreddo at room temperature for 5 minutes and place it on a serving plate. Decorate the semifreddo with the remaining part of the Hoplà for whipping with sugar using a pastry bag with a star tip and raspberries to taste.
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