How to make
Wash and cut the fruit into large pieces and leave them to dry.
Separate the yolks from the whites in separate bowls.
Beat the yolks with half of the sugar until the sugar melts, continue beating the yolks in a water bath, until they turn into a thick and fluffy cream.
Remove the metal bowl from the boiling water, add the vanilla and place the bowl with the yolks in another bowl of cold water, I recommend adding ice to it because the water will warm up quickly and keep beating, until the yolks cool down.
Beat the cream well and add the yolks with gentle stirring and add the fruit.
Beat the egg whites well and while beating constantly, gradually pour in the remaining sugar. When the egg whites are well beaten, add a pinch of salt and lemon juice and beat a little more (about 2-3 minutes).
Add the egg whites to the yolks and cream, by pouring them little by little and mixing lightly with a spatula to keep the air in them.
After mixing all of the ingredients, pour the cream into a mold, in which you have put cling film.
The the cling film must be well stretched on the bottom and sides of the mold.
Wrap the mold with cling film and leave it in the freezer for a few hours, until it hardens.
Before serving it, turn the mold with the Semifredo over in a suitable plate and remove the cling film.
Decorate the Semifredo however you like.
Serve the Semifreddo quickly in cups or plates, so that it doesn't melt.
Serve this incredibly delicious Semifreddo with strawberries and blackberries with a cocktail of your choice!
