Fig and Cranberry Semifreddo with Blackberry Sauce

The classic frozen Italian dessert gets a seasonal-infusion with winter fruits like figs and cranberries.
By Jovina Coughlin
Fig and Cranberry Semifreddo with Blackberry Sauce

Fig and Cranberry Semifreddo with Blackberry Sauce
Prep Time
Total Time
The classic frozen Italian dessert gets a seasonal-infusion with winter fruits like figs and cranberries.
Recipe Type: Dessert
  • 8 large egg yolks
  • ⅔ cup granulated sugar
  • ½ cup dry white wine
  • 2 tablespoons grated orange peel
  • 2¾ cups chilled whipping (heavy) cream
  • ⅓ cup dried Calimyrna figs, finely chopped
  • ⅓ cup dried cranberries, finely chopped
  • ¼ cup minced crystallized ginger
Blackberry Sauce
  • 1 16-ounce bag frozen unsweetened blackberries, thawed
  • ¾ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons blackberry brandy (optional)
  1. Line a 9x5x3-inch metal loaf pan with plastic wrap, extending the wrap over the sides by 3 inches. Whisk egg yolks, sugar and white wine in a metal bowl to blend. ( I use the electric mixer bowl.) Set the bowl over a saucepan of simmering water; whisk egg mixture constantly until a candy thermometer registers 160°F, about 5 minutes. Remove bowl. Using an electric mixer, beat the mixture until cool and thick, about 5 minutes. Beat in orange peel.
  2. Beat chilled whipping cream in a separate bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries and minced ginger. Transfer mixture to the prepared loaf pan. Cover with the plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
To make Blackberry Sauce:
  1. Puree all ingredients in processor. Strain into a medium bowl, pressing on solids to extract as much liquid as possible. Discard solids and cover and refrigerate liquid until cold. (Can be made 2 days ahead. Keep refrigerated.)
To serve:
  1. Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place slices on serving plates and drizzle Blackberry Sauce over each slice and serve.

Jovina Coughlin

I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States in the early 1900s. They brought with them a love of the Italian culture and cooking. I have 2 brothers and 1 sister. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. I am married with three children and six grandchildren. Besides New Jersey, I have lived in Pennsylvania, Michigan and now on the Gulf Coast of Alabama. I have a Bachelor of Arts Degree and a Masters of Science Degree and I have taught high school English and special education. I have also been an administrator in the public schools at the district and county levels. Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian American cooking and culture. Because I am a teacher by trade, I feel that I have the skills to share with readers the techniques for preparing authentic and healthy meals.

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