Lemon Blackberry semifreddo

Makes about 6 cups, perfectly matching the requirement of  GÉNOISE (Sponge Cake) ROLL

  • 8 large egg yolks, plus 3 egg whites, room temperature
  • 2 large eggs
  • 1cup plus 3 tbsp plus 1 tsp sugar
  • 1 tbsp plus 1 teaspoon finely grated lemon zest, plus 2/3 cup fresh lemon juice (3 to 4 lemons total)
  • 2 tablespoons unsalted butter
  • ¾ pound mascarpone cheese, room temperature
  • 1 pint (2 cups) blackberries

Make lemon curd:

  1. Put egg yolks, eggs, 3/4 cup sugar, and lemon juice in a medium heatproof bowl; set over a pan of simmering water.
  2. Whisk until mixture is very thick and smooth and temperature registers 165° on an instant-read thermometer, thermometer, about 5 minutes.
  3. Remove from heat; whisk in butter.
  4. Pour through a fine sieve into a medium bowl; cover with plastic wrap, pressing wrap directly on surface of curd.
  5. Refrigerate until cool and firm, about 1 hour.

Make meringue

  1. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed.
  2. Meanwhile, bring 1/3 cup sugar and 2 tablespoons water to a boil in a small saucepan over high heat.
  3. Swirl pan to dissolve sugar.
  4. Wash down sides of pan with a wet pastry brush to prevent crystals from forming.
  5. Boil until syrup registers 248° on an instant-read thermometer.
  6. Raise mixer speed to medium high; beat until egg whites have formed almost-stiff peaks.
  7. With mixer running, slowly pour in syrup; beat until mixture has cooled and stiff, glossy peaks have formed, about 4 minutes.
  8. Set meringue aside.

Fold together

  1. Stir mascarpone in a large non-reactive bowl with a rubber spatula until smooth.
  2. Fold in lemon curd and lemon zest.
  3. Fold in meringue.
  4. Pulse berries and remaining 2 tablespoons sugar in a food processor until berries are broken up but not smooth.
  5. Fold into lemon mixture, leaving it slightly swirled.
  6. Freeze until slightly firm, about 20 minutes. Use immediately.


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