Ginger, Fig, and Cranberry Semifreddo with Blackberry Sauce

1. 1

   Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches.

2. 2

   Whisk egg yolks, sugar and white wine in medium metal bowl to blend.

3. 3

   Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160F, about 5 minutes.

4. 4

   Remove from over water.

5. 5

   Using electric mixer, beat until cool and thick, about 5 minutes.

6. 6

   Beat in orange peel.

7. 7

   Beat chilled whipping cream in large bowl until peaks form.

8. 8

   Add egg mixture and gently fold together.

9. 9

   Fold in chopped figs, chopped cranberries, and minced ginger.

10. 10

    Transfer mixture to prepared pan.

11. 11

    Cover with plastic wrap overhang; freeze overnight.

12. 12

    (Can be made 3 days ahead.

13. 13

    Keep frozen.)

14. 14

    Turn semifreddo out onto platter.

15. 15

    Peel off plastic wrap.

16. 16

    Let stand 5 minutes to soften slightly.

17. 17

    Slice semifreddo.

18. 18

    Place 1 slice of semifreddo on each plate.

19. 19

    Drizzle Blackberry Sauce over each slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.