Lemon-Blackberry Semifreddo
- 8 large egg yolks, plus 3 egg whites, room temperature
- 2 large eggs
- 1 cup plus 3 tablespoons, plus 1 teaspoon sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 2/3 cup fresh lemon juice (3 to 4 lemons total)
- 2 tablespoons unsalted butter
- 3/4 pound mascarpone cheese, room temperature
- 1 pint blackberries
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Blackberries (1 pint)
- Lemon, zest (1 1/3 tablespoon)
- Cooking & Baking
- Sugar (1 1/4 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
- Mascarpone cheese (3/4 pound)
- Refrigerated
- Egg yolks, large (8)
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
5 people saved this recipe.
