Preparation time: 30-60min
2 yolks, 10 cl of Tempo Moscato, 50grams of sugar, 100 grams of fresh apricot purée cooked with 50 grams of sugar, 30 cl of whipped Cream, pistaches.
For the almond wafer:
125 grams of icing sugar, 50 grams of orange juice, melted butter, 65 grams of sliced almonds, 40 grams of floor, salt, hlaf orange zest.
For the sauce with berries:
100 grams of water, 100 grams of sugar, 125 grams of mixed wild berries.
Serve the semifreddo with the souce, the wafeer and a salad of fresh apricot, minced pistachios, fres mint leaves and icing sugar.