How to make
Beat the yolks and powdered sugar with a wire whisk in a water bath until you have a white mixture. Remove the yolks from the heat. Add the cognac and cool it slightly.
Whip the confectionery cream until it is fluffy. Pour it over the cooled yolks and mix it gently.
Wrap a terrine form with cling film, covering the walls and bottom of the dish, with the edges protruding beyond it. Pour 1/2 of the mixture, sprinkle it with blackberries and press them lightly so that the fruit sink into the cream.
Pour the rest of the mixture, flatten it out and wrap with the edges of the foil. Put the dessert in the freezer for about 4 hours.
Remove the finished semifreddo from the freezer, sprinkle it with the caramel topping, blackberries and mint leaves.
Cut it and serve it.
The Irresistible Semifreddo with Blackberries is ready.
