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1
In a small saucepan, combine 1 cup of the heavy cream with the gelatin over low heat, stirring constantly, until the gelatin dissolves.
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2
Let cool completely.
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3
Fill a large bowl with ice water.
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4
In a medium stainless steel bowl, whisk the egg yolks with 1 cup of the sugar and the vanilla extract.
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5
Set the bowl over a pan filled with 1 inch of simmering water and cook over moderately low heat, whisking constantly, until the mixture is pale and thick and registers 160 on an instant-read thermometer, about 10 minutes.
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6
Set the bowl in the ice water and let the egg-yolk mixture cool, stirring occasionally.
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7
In the bowl of a standing electric mixer fitted with the whisk attachment, beat the remaining 2 cups of heavy cream with the mascarpone and the remaining 2/3 cup of sugar at medium-high speed until soft peaks begin to form.
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8
Gradually add the cream-gelatin mixture and brandy and beat until firm peaks form.
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9
Using a rubber spatula, fold one-fourth of the whipped cream mixture into the cooled egg-yolk mixture, then fold it into the remaining whipped cream until no streaks remain.
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10
Scrape the semifreddo mixture into a 10-cup silicone kugelhopf mold or another 8- to 10-cup mold, spreading it in an even layer.
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11
Press plastic wrap directly onto the surface of the semifreddo and freeze for at least 24 hours, until very firm.
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12
Carefully peel the mold from the semifreddo, shaking gently onto a platter.
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13
Cut into wedges and serve with the Stewed Winter Fruits in Spiced Wine Syrup.
