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Wild berry semifreddo swirled with forest fruits is a stunning frozen Italian dessert. This colorful mediterranean creation is a family celebration favorite.
Line a 9x5 inch loaf pan with plastic wrap, allowing overhang for easy removal.
In a mixing bowl, combine berries with half the sugar and lemon zest; mash lightly, then set aside for juices to develop.
Separate eggs: beat yolks with the remaining sugar and vanilla extract over a double boiler on medium-low heat for 3–4 minutes, whisking constantly until thick and pale. Remove from heat and cool slightly.
In a separate bowl, whip heavy cream until soft peaks form. In another clean bowl, beat egg whites with a pinch of salt until stiff peaks develop.
Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites until just combined. Swirl in the berry mixture, creating gentle streaks.
Transfer mixture into the lined loaf pan, smoothing the surface. Freeze for at least 4 hours, or until firm.
To serve: unmold semifreddo, slice, and garnish with additional fresh berries if desired.
