How to make
Separate the egg yolks from the whites. Beat the egg yolks with 2/3 of the sugar in a container in a water bath on the stove. As soon as they turn into a fluffy cream, remove from the stove and continue beating until the egg yolks cool.
Separately, beat the egg whites into fluffy snow, then add the remaining sugar, next a little lemon juice and a pinch of salt.
Mix the carefully beaten cream and wild berries, which need to be well dried, into the yolks. Add the whites in portions, stir gently to prevent them from flattening. Pour the mixture into a laid out with foil or baking paper elongated form. Put in the freezer for about 12 hours.
Immediately prior to serving, invert the form and make decorations of cream and fruits with a pastry bag. To make it even more fancy, sprinkle it with a little sifted powdered sugar on the fruits.
A great way of presenting it is to freeze the semifreddo in small forms, covered with foil, instead of a large one. Thus, it will be easier to serve into portions. After you invert the semifreddo onto a plate, serve it quickly, so it doesn't melt.
