Spiderweb Semifreddo with Pavesini

To prepare the spiderweb semifreddo with Pavesini, start with the marsala custard. Pour the milk 1 into a saucepan and heat it. Meanwhile, in a small bowl, combine the egg yolks, powdered sugar 2 and cornstarch 3.

Mix with a whisk 4, then pour in the hot milk 5 and mix again 6.

Pour back into the pot and put it back on the heat. Cook over low heat, stirring often 7 until the cream has thickened 8. Then turn off the heat and add the marsala 9.

Stir again 10; transfer to a small bowl and cover with plastic wrap 11. Let it cool and then refrigerate. At this point, prepare the meringue. Pour the sugar 12 into another saucepan.

Add the water 13 and heat the mixture, monitoring the temperature with a thermometer. When the temperature has reached 115° you can start whipping the egg whites in a bowl 14. As soon as the syrup has reached 121° turn off the heat.

Pour the syrup into the egg whites in a thin stream, slowly and without burning yourself, continuing to beat with an electric mixer. Beat well until the meringue is no longer hot 17. In another bowl, whip the fresh cream, it should be semi-whipped and not stiff 18.

Transfer the cold cream to a bowl and work it with an electric mixer to soften it 19. When it is creamy, gradually incorporate the semi-whipped cream 20 and the meringue 21.

Gently mix from the bottom up 22 until you get a fluffy and frothy mixture 23. Then transfer it to a pastry bag without a nozzle 24.

Squeeze the cream into 10 9x5 cm silicone molds 25, then gently tap them to remove any air bubbles 26 and level them on the surface 27. Put in the freezer for about 12 hours.

At this point you can prepare the spiderweb for decoration. In a mixer, pour the egg whites 28, powdered sugar 29 and soft butter 30.

Also add the powdered vegetable charcoal 31 and blend everything 32 until you get a creamy and smooth consistency 33. It will take 1-2 minutes.

Transfer the mixture to a pastry bag with a 2 mm smooth nozzle 34. Now make half spiderwebs on a baking sheet lined with parchment paper 35. Bake in a preheated static oven at 200° for 5 minutes 36, then remove from the oven and let cool. You will need 2 for each semifreddo, so you will have to prepare 20 spiderwebs.

For the final decoration, mix together powdered sugar and vegetable charcoal 37. Then gently unmold the semifreddos 38 and place them on a plate where you have placed a row of 4 cocoa Pavesini. Put in the refrigerator for at least an hour. When serving, place 2 half spiderwebs on the 2 sides and sprinkle one corner with the vegetable charcoal mixed with powdered sugar. Your spiderweb semifreddo with Pavesini is ready to be served 39!