Prep Time: 35 minutes

Total Time: 8 hours 45 minutes

Semifreddo, which translates to 'semi-frozen,' is a classic Italian dessert that offers a light, airy texture—a delightful blend of ice cream and mousse. This cherry-raspberry version is bursting with fresh spring flavors and is perfect for entertaining, thanks to its make-ahead convenience. Feel free to use any fresh or thawed frozen fruit you have on hand for this versatile treat.

Ingredients

- ¾ cup granulated sugar

- 4 teaspoons cornstarch

- ½ teaspoon kosher salt

- 5 ounces fresh or thawed frozen cherries, pitted (plus extra for serving)

- 5 ounces fresh or thawed frozen raspberries (plus extra for serving)

- 1 tablespoon fresh lemon juice

- 3 tablespoons elderflower liqueur (such as St-Germain)

- 1 large egg

- 2 large egg yolks

- 1 ¼ cups heavy cream

Directions

1. Prepare the Fruit Puree:

  - In a small saucepan, whisk together ¼ cup sugar, cornstarch, and ¼ teaspoon salt. Add the cherries and raspberries, and bring to a boil over medium-high heat, stirring frequently.

  - Boil for 1 minute, then stir in the lemon juice and elderflower liqueur.

  - Transfer the mixture to a food processor and puree until smooth. Pass the puree through a medium-coarse-mesh sieve, discarding any solids. You should end up with about 1 ¼ cups of fruit puree.

2. Make the Egg Mixture:

  - In a large heatproof bowl, combine the whole egg, egg yolks, and the remaining ½ cup sugar and ¼ teaspoon salt. Set the bowl over (but not in) a pot of simmering water.

  - Whisk the mixture until it’s warm (about 160°F) and the sugar has dissolved. Using a mixer, beat the mixture on medium-high speed until thick and cool, about 3 to 5 minutes.

3. Combine Ingredients:

  - Reduce the mixer speed to low and beat in 1 cup of the berry puree.

  - In a clean bowl, whip ¾ cup of the heavy cream to stiff peaks. Gently fold this whipped cream into the berry mixture. You should have about 3 ½ cups of the semifreddo mixture.

4. Freeze the Semifreddo:

  - Divide the mixture evenly between 8 freezer-safe glasses. Freeze until firm, at least 8 hours, or up to 3 days if covered with plastic wrap.

  - Meanwhile, refrigerate any remaining berry puree in an airtight container.

5. Serve:

  - Before serving, remove the semifreddo from the freezer and let sit for 10 minutes. Whip the remaining ½ cup of heavy cream to soft peaks.

  - Spoon the remaining berry puree over the semifreddo. Garnish with extra raspberries, cherries, and a dollop of whipped cream.

Enjoy this refreshing, elegant dessert that’s sure to impress your guests with its vibrant flavors and creamy texture!