Here’s an easy make-ahead dessert that’s perfect for entertaining: Blackberry & Vanilla Cream Semifreddo.
It’s a refined frozen dessert that really showcases the natural flavour and vibrant colour of blackberries.
A light, airy vanilla cream is layered with a smooth, intensely flavoured blackberry sorbet, creating a clean, elegant slice with a soft, creamy texture and bright fruit finish.
Serve unmoulded onto a serving plate and topped with fresh blackberries, or simply slice or scoop directly from the tin and serve with extra blackberries on the side.
It’s elegant enough for a dinner party, yet simple enough to make whenever blackberries are in season.
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Ingredients
Vegetarian, Gluten-free 
30 minutes preparation time + 10 minutes cooking time (+ overnight freezing time) 
8-10 Vanilla Semifreddo Layer
- 125ml pure (thickened) cream
- 200g sour cream (full fat)
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 large eggs
- 70g (1/3 cup) caster sugar
Blackberry Sorbet Layer
- 375g fresh blackberries
- 1/3 cup water
- 70g (1/3 cup) caster sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- Juice of 1/2 lemon (about 20g)
For Serving
- 250g fresh blackberries
Method
- Have an 11cm x 30cm loaf pan or a 9-cup capacity dish ready for pouring the mixture into. There’s no need to line the dish with baking paper or plastic wrap.
- Using a stand mixer or hand beaters, whip the cream, sour cream, and vanilla to soft peaks, about 2-3 minutes. Refrigerate until needed.
- Place the eggs and caster sugar in a heatproof bowl set over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water. Whisk constantly for 4-5 minutes, until the mixture becomes thick, pale, and warm to the touch.
- Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed for 7-8 minutes, until cool, thick, and airy.
- Gently fold the whipped egg mixture into the cream mixture until fully combined and smooth.
- Pour the vanilla semifreddo mixture into the prepared pan and place in the freezer while you prepare the blackberry layer.
- Add the blackberries, water, sugar, vanilla, and lemon juice to a high-speed blender. Blend until smooth, starting on low speed and gradually increasing as needed.
- Strain the mixture thoroughly through a fine mesh sieve into a bowl, pressing firmly with the back of a spoon. This may take a few minutes, but removing the seeds will ensure a smooth, refined texture.
- Using a large spoon, gently spoon the blackberry mixture over the vanilla semifreddo layer. Spoon carefully to avoid disturbing the base layer.
- Freeze overnight, or for at least 8 hours, until fully set.
- To serve, unmould onto a serving plate and top with fresh blackberries. Alternatively, slice or scoop directly from the pan. Serve immediately.
NOTES
- Don’t rush the egg whipping stage: Whipping until cool and airy is essential for creating the light, mousse-like semifreddo texture.
- Straining is worth the effort: Removing blackberry seeds gives a smoother, more luxurious finish and cleaner slices.
- Spoon, don’t pour, the blackberry layer: This prevents the vanilla layer from breaking or mixing unintentionally.
- Freezing time matters: At least 8 hours is essential, but overnight is ideal for the best texture and clean slices.
- How to unmould cleanly: Dip the base of the pan briefly in warm water (5-10 seconds), then invert. Or alternately slice or scoop straight from the pan.
- Storage: Keeps well in the freezer for up to 1 week, tightly covered.
- Texture tip before serving: Let sit at room temperature for 5 minutes to soften slightly for the best creamy texture.
