Mmm D' Licious: Meyer Lemon Semifreddo with Berries

Sunday was my Mother-in-law's birthday and I was in charge of bringing the dessert.  Knowing that she loves lemon, I went on little search for a lemon dessert recipe.  I found this one via my *adorable* (soon to be) sister-in-law's blog M loves M! It sounded perfect because it also has toasted almonds (another favorite of my MIL).  I didn't realize the recipe was for a small pan, but it was more than enough for us {6 adults and 1 two year old with a sweet tooth}...actually would serve 8-10 easily! Semifreddo means "half-frozen" and this refreshing dessert would be perfect for a warm summer night {too bad it was freezing cold on Sunday when we had it! oh well...it was still tasty!}


Ingredients:

1/2 cup sliced almonds, toasted 1 3/4 cups chilled heavy whipping cream 1 1/4 cups plus 2 tablespoons sugar 7 large egg yolks 1/2 cup fresh Meyer lemon juice or regular lemon juice 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel 1/4 teaspoon salt 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries) Preparation:  Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. Can be made 3 hours ahead. Cover and refrigerate. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.  Mmm D'licious!