Triple Berry Semifreddo

Easier and lighter than ice cream, semifreddo is a frozen Italian dessert that takes less than 30 minutes of active time but looks and tastes like it was made by a pro. Our Triple Berry Semifreddo layers a sweet creamy custard with a tart berry sauce for complementary layers of flavor. Topped with fresh berries and toasted nuts, this dessert can be made the day ahead, ready to dazzle your guests at the end of dinner.

Sauce

2 cups mixed berries, such as raspberries, blackberries, and blueberries

2 tablespoons lemon juice

2 tablespoons granulated sugar

Semifreddo Base

1 cup heavy cream

1 teaspoon vanilla extract

1 large egg

3 egg yolks

1/3 cup granulated sugar

1/2 cup fresh berries

1/4 cup toasted almond slices or pistachios

For the sauce:

Place the mixed berries, lemon juice and sugar in a saucepan set over high heat. Stirring occasionally, bring the mixture to a boil. Immediately reduce the heat to a simmer and cook until the mixture has thickened, about 10-12 minutes. Strain the sauce through a fine mesh strainer and set aside. Let cool completely.

For the semifreddo base:

Line a stoneware loaf pan with plastic wrap to cover the bottom and sides, and leave enough overhang to completely cover the semifreddo on the top once filled.

Whip the heavy cream and vanilla until soft peaks form. Cover and refrigerate.

Using a handheld mixer, beat the egg, egg yolks, and sugar in a bowl fitted over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Continue beating until the mixture has thickened, about 5 minutes. The temperature of the eggs should be around 170°F. Remove the bowl from the heat and continue beating until the mixture has doubled in size, about 5 minutes more.

To assemble, gently fold the whipped cream into the custard until just combined, taking care not to overmix. Add half the custard cream mixture to the prepared pan. Drizzle half of the cooled berry mixture in the pan, and gently swirl. Repeat with the remaining custard cream mixture and berry sauce. Cover with plastic wrap and place in the freezer for 8 hours or overnight.

To serve, heat the bottom of the loaf pan in warm water for 1 minute. Gently flip the semifreddo out onto a platter, removing the plastic wrap. Top with the fresh berries and toasted nuts. Cut into slices for serving.