Ginger, Fig and Cranberry Semifreddo with Blackberry Sauce

This is like a frozen mousse, which helps explain its name: semifreddo, or “half-frozen.” Start preparation a day ahead.

8 to 10 servings

8 large egg yolks
2/3 cup sugar
1/2 cup dry white wine
2 Tbsp grated orange peel

2-3/4 cups chilled whipping cream
1/3 cup dried Calimyrna figs, finely chopped
1/3 cup dried cranberries, finely chopped
1/4 cup minced crystallized ginger

Blackberry Sauce (recipe below)

Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160º F, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.

Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight (Can be made 3 days ahead. Keep frozen.)

Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.

Blackberry Sauce (This is also great drizzled over vanilla ice cream)
Makes about 2 cups

1 16-ounce bag frozen unsweetened blackberries, thawed
3/4 cup sugar
2 Tbsp fresh lemon juice
1 to 2 Tbsp brandy (optional)

Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

Pair with Ferrari-Carano Eldorado Noir.