Light Lemon Semifreddo with Summer Berries

Yield: Serves 4-6

Photo by Natalie Findlay


1 cup (250 mL) whipping cream

4 large egg yolks

150g sugar

½ cup (125 mL) fresh lemon juice

1½ lemons, zested

500g mixed berries, blueberries, raspberries and strawberries

1/3 cup (65 mL) fresh lemon juice

15g icing sugar


  1. Line 9x5x3” loaf pan with plastic wrap, leaving a generous overhang.
  2. Using electric mixer, beat whipping cream and icing sugar in large bowl until soft peaks form. Refrigerate.
  3. Whisk egg yolks, sugar and lemon juice in a medium metal bowl. Set bowl over a pot of simmering water and whisk (with a wire balloon whisk or a hand mixer) constantly until yolk mixture is thick and fluffy and an instant-read thermometer inserted into mixture registers 170° F, about 4 minutes.
  4. Remove bowl from pot of simmering water. Using wire whisk or electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Pour mixture into prepared loaf pan and smooth top.
  5. Tap loaf pan lightly on work surface to remove air pockets, then fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 4 hours or overnight.
  6. Two or three hours prior to serving, add berries to a medium bowl (slice strawberries as desired) and add icing sugar and 1/3 cup fresh lemon juice. Let sit until ready to serve, stirring occasionally.
  7. Unfold plastic wrap from semifreddo and invert onto dessert platter. Remove remaining plastic wrap. Dip a large knife into hot water; cut semifreddo crosswise into thick slices. Transfer to plates and spoon berries alongside.

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