Categories: frozen dessert

Ingredients

• 2 1/2 cups fresh blackberries
• 1 cup fresh raspberries
• 1 cup granulated sugar
• 1/4 cup water
• Pinch salt
• 3 large egg whites
• 1 cup heavy cream
• Ripe fresh raspberries and blackberries for garnish

Directions

1. Line a 9 × 5-inch loaf pan with 2 sheets of plastic wrap, leaving an overhang. Pulse blackberries and raspberries in food processor until broken up. pour mashed berries through a strainer set over a bowl, pressing on solids to extract as much juice as possible. Discard seeds and pulp. Set berry puree aside.
2. In a small saucepan over high heat, bring sugar, water and salt to a boil, stirring until sugar dissolves. Boil 2 minutes. remove from heat.
3. In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Increase speed to medium-high and slowly pour in hot sugar mixture , being careful not to pour mixture onto the beaters. continue beating 8 to 10 minutes, or until mixture has cooled to room temperature.
4. In a separate large bowl, whip cream on medium speed until stiff peaks form. Set aside.
5. Fold berry puree into egg white mixture until almost blended, then fold in whipped cream.
6. Spoon mixture evenly into load pan. Cover with plastic wrap and freeze at least 6 hours or overnight.
7. To serve: About 15 minutes before serving, remove semifreddo from freezer. Remove plastic wrap from top and invert semifreddo on to a serving platter. Peel off remaining plastic wrap. Let stand 10 minutes to soften slightly. Cut into thick slices and garnish with fresh berries.

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