Master Recipe 
Lemon Semifreddo with Poached Strawberries
Guests have dubbed this dessert “lemifreddo,” a simple, golden, egg-yolk-rich lemon version of the classic Italian frozen dessert. Here it is garnished with strawberries lightly cooked in their own juices, but use your imagination for the possibilities for variations and garnishes are endless. This is a great recipe to make after you’ve prepared meringues and nougat glacé and have lots of leftover egg yolks.
12 SERVINGS
EQUIPMENT: A 1-quart (1 l) rectangular loaf pan or a 1-quart (1 l) collapsible pâté mold; a double boiler; a heavy-duty mixer fitted with a whisk; a large rubber spatula or large spoon; 12 chilled dessert plates.
1 cup (250 ml) heavy cream, chilled
4 large egg yolks, free-range and organic, at room temperature
3/4 cup (150 g) sugar
Finely grated zest of 1 organic lemon
1/4 cup (60 ml) freshly squeezed lemon juice
4 cups (about 350 g) strawberries, hulled and quartered, or mixed fresh berries, such as raspberries, blackberries, or blueberries, poached in their own juice until soft and cooled
1. Line the loaf pan with baking parchment, leaving a generous overhang.
2. In the bowl of the heavy-duty mixer, whisk the cream at highest speed until stiff peaks form, about 2 minutes. Transfer the cream to a large bowl. Wash the mixing bowl and whisk and reserve them to whisk the egg yolks.
3. In the top of the double boiler set over but not touching simmering water, whisk together the egg yolks, sugar, lemon zest, and lemon juice. Cook, whisking regularly, until the yolk mixture begins to thicken slightly (but is not cooked or set), about 4 minutes.
4. Transfer the hot mixture to the clean bowl of the mixer and whisk at the highest speed until the yolk mixture has cooled and thickened, is a pale yellow, and has doubled in volume, about 4 minutes.
5. Remove the bowl from the mixer and spoon the whipped cream on top of the whipped yolk mixture. Carefully fold in the whipped cream by hand: Using the edge of the spatula or spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the yolk mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the yolk mixture on top of the whipped cream. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
6. Spoon the mixture into the prepared pan or mold and use a spatula to even out the top. Carefully lift up on the edges of the paper to loosen it and to ensure the mixture will not stick to the pan once frozen, then fold the baking parchment over the top. Cover lightly with aluminum foil and freeze until firm, at least 6 hours and up to 3 days.
7. To serve, carefully remove the frozen dessert from the pan or mold using the overhanging parchment as handles. (If the dessert is difficult to unmold, dip the bottom of the mold in hot water for a few seconds.) Remove the baking parchment. Cut the semifreddo into 12 even slices. Serve on the chilled plates, garnished with the berries.
VARIATIONS
Replace the lemon zest and juice with that of lime, blood orange, or yuzu, an Asian citrus fruit. Use your imagination for garnishes, varying the fruits, including sliced mangoes, crushed raspberries, a mixture of fresh berries, passion fruit pulp, or a puree of mango or papaya. Serve with Honey, Candied Lemon, and Almond Bars.
For a tangier dessert: In step 1, combine 1/2 cup (125 ml) cream with 1/2 cup (125 ml) thick Greek yogurt and whip as instructed. Garnish with crushed raspberries.
MAKE-AHEAD NOTE: The semifreddo can be made up to 3 days in advance and kept frozen.