blackberry

Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

Today is worth celebrating. Not only are we wrapping #monthofchocolate with a beautiful layered black and white cake, but we are also celebrating my TWO YEAR BLOGIVERSARY! Yes, this week is actually the best.

This second year of spilling my guts on the internet has truly exceeded my expectations. While my first year of writing was a lot of tiptoeing in the dark, fear, and overall panic/emotional meltdown, this second year felt a lot like breaking in a new pair of jeans: a little discomfort and a bit of uncertainty, completely overshadowed by an overflow of excitement about my new garb. If year one was a time of planting and sewing, year two was a lot of watering, weed-eating, and unreserved thrill at the occasional bloom of a few humble buds.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

My second year here was one of hustle. It was about pressing in and doing the nitty gritty even when it felt uncomfortable. It was about taking ownership of who I am and having pride in what I have to offer. I had to learn to value the process and my time spent at the grind, even when there was no reward to reap.

While I’ve loved the experience in writing, photography, and recipe development, the single best part of this past year was the joy that came from operating out of my wheelhouse. I firmly believe that we are not meant to jam a square peg through a round hole the entirety of our lives. Instead, there is a grace that comes when we’re doing what we were created to do and are participating in activities that utilize our strengths. Once you’ve tasted that kind of fulfillment, there is no going back. It changes things.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

So I ask you, what are your gifts? What are you holding back from? Where are your desires and how can you package your talents and passions to present them as your gift to the world around you? I wonder what kind of blessings we miss out on because we spend our time asking “What If?” instead of diving in and getting our hands dirty. Where is the joy when we are holding back from the things we’re desperate to explore? 

So thank you, readers, for being a part of this story. The narrative we’re writing here together is so dear to me, and I’m incredibly proud of what we’ve created. Every thought you share with me- the successes in your homes, the trials in your kitchens, and the various other tidbits of your lives that overlap with mine- bear effect on my heart, my cooking, and the future of this site. So thanks for doing this with me, and let’s give it up for the coming year. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is fit for today. It’s the kind you put a million candles in and clink glasses of champagne over. This black and white cake is a delightfully rich, moist, and chocolatey way to ring in the people you love and the life moments you celebrate with them. It’s a splendid way to celebrate.

Black and white cake is, as the name suggests, layers of dark chocolate cake with thick clouds of white vanilla frosting. In this recipe, I’ve combined a few personal favorites to make an all out banging treat: the best one-bowl chocolate cake, a boiled vanilla bean frosting, and a rich chocolate ganache that is infused with a sweet berry flavor. This cake is as delicious as it is stunning, and I can promise you don’t want to miss out on it.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

To make this black and white cake, we start with the cake layers. Flour, cocoa powder, and sugar are combined with leavening agents and salt. Eggs, coffee, buttermilk, vanilla, and oil come next and are beat into the dry ingredients until well incorporated and smooth. Bake the batter into three 8″ round pans until puffed and cooked through.

Meanwhile, get started on the ganache. Much like the the ganache we made a few weeks ago, we start by warming a bit of cream to pour over chopped semisweet chocolate. Butter and blackberry jam are added as well, and the whole lot of it gets stirred together until it is smooth. You can set the ganache aside to cool until time of assembling the cake, but if you choose to make it in advance, just be sure to warm it to a spreadable consistency before using.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

The ganache is layered into the dark chocolate cake rounds, and the whole thing is coated with the creamiest boiled frosting. The process of making boiled frosting will seem strange at first, but trust when I say it is WORTH IT. To make it, carefully whisk some whole milk into a bit of flour in a saucepan on the stovetop. Whisk out all of the clumps to ensure the frosting is as smooth as possible. Bring the mixture to a simmer, whisking all along, and cook until it has formed a thickened paste. Remove from heat and set aside to cool slightly. After a few minutes, beat the paste into a creamed mixture of butter, sugar, salt, and vanilla bean until the frosting is light, fluffy, and well incorporated. You will die over how delish this frosting is. Scout’s honor.

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is best eaten on the day it’s made, but the moist components of this treat will stay tasty for days. If you’ve been wanting to up the ante on your baking game lately, this is the perfect dessert to test the waters with. It’s incredibly forgiving and easy to share.

Enjoy a slice of this black and white cake on my behalf sometime this weekend. You guys are the best blog friends a gal could ask for, so you’ve earned it. 

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

If you like this black and white cake, you should check out:

White Chocolate Cake

Chocolate Caramel Crumble Cake

Raspberry Streusel Cake

Chocolate Chip Bundt Cake

Chocolate Budino

Chocolate Cake

 

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Black and White Cake

Black and White Cake By Wood and Spoon Blog by Kate Wood. This is a dark chocolate cocoa powder cake, made easily in one bowl, layered with a cooked flour vanilla bean frosting and a blackberry and dark chocolate ganache. This is a layer cake that is stunning and can even be used as a party/ wedding cake. The berry ganache is made with jam and cream. The cake is moist and fluffy, incredibly simple, and the frosting and smooth, light, and creamy cloud like. Find the recipe and the how to on thewoodandspoon.com

This black and white cake is creamy, rich, and decadently chocolate with the faintest hint of a berry ganache.

  • Author: Kate
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x
Scale

Ingredients

For the cake:

  • 21/4 cups (270 gm) all-purpose flour
  • 21/4 cups (450 gm) granulated sugar
  • 3/4 cup (60 gm) dark cocoa powder
  • 2 teaspoons baking soda
  • 21/4 teaspoons baking powder
  • 21/4 teaspoons corn starch
  • 11/2 teaspoons salt
  • 3 eggs (180 gm), room temperature
  • 11/4 cups (300 mL) buttermilk, room temperature
  • 3/4 cups (180 mL) black coffee, hot
  • 1/2 cup (120 mL) vegetable oil
  • 11/2 tablespoons pure vanilla extract

 

For the blackberry ganache:

  • 1/3 cup (80 mL) heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • ¼ cup seedless blackberry jam or preserves
  • 2 tablespoons unsalted butter, chopped

For the vanilla bean frosting:

  • 6 tablespoons (50 gm) all-purpose flour
  • 11/2 cups (360 mL) whole milk
  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) sugar
  • ¼ teaspoon fine kosher salt
  • 1 tablespoon vanilla bean paste
  • 1 cup mixed berries, for garnish

Instructions

To prepare the cake (Adapted from Rosie Alyea):

  1. Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
  2. In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and add to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
  3. Pour equal amounts of batter in to all 3 pans. Bake in the preheated oven for about 25-30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for 2 days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer. I prefer to freeze my cake layers on a flat surface until just prior to frosting, but this step is not necessary.

 

To prepare the ganache:

  1. Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam, and butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour the ganache into a bowl and set aside to cool to a thick, peanut butter consistency.

 

To prepare the vanilla bean frosting (Adapted from Julie Richardson):

  1. Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk, whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in the remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow it to cool to room temperature.
  2. Once the paste has cooled, beat the butter, sugar, salt, and vanilla bean paste in the bowl of a stand mixer on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl as needed. Add the milk paste and beat on medium speed for an additional 5 minutes, scraping the sides of the bowl as needed. Store in an air-tight container until ready to frost the cake.

 

To assemble the cake:

  1. Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaving a 1/2 “border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache.
  2. Spread a bit of the frosting on an 8” cake board or your cake plate and then center one of your cake layers directly on top. Spread about 1-1/4 cups of the frosting on top and then add an additional cake layer. Repeat this process and then frost the cake with the remaining frosting. Garnish with fresh berries and store in the fridge if not eating that day. Cake will keep for up to 4 days, but it best served at room temp the day it is prepared.

Berry Almond Streusel Pie

Mixed Berry Pie

Friday, you sweet son of a gun, am I glad to see you or what?!

Have you all had some bright spots this week? I really hope so. Over here, the days feel long when they’re spent attached to a 5 week old while running after an almost two year old but thank goodness and hallelujah that summer + maternity leave = weekends at the lake. My parents have a little spot on the water at Lake Martin, so during the summer, they spend a couple months in these parts and I have a location for weekend retreats. And, to be clear, by “retreats” I mean no makeup, extra hands to help with chi’rens, and all the grilled chili dogs and burgers my post-natal body can handle. PRAISE!

Mixed Berry Pie

I’m excited to be able to share with you all twice this week. Ever since we talked about pie crust earlier this week, I’ve been trying to determine which recipe I was going to post today. I have a few pies up my sleeve but, you know, I can’t show you all my cards at once so let’s settle for one recipe at time, okay? In preparation for today, I did a little more research (read: made and consumed way too many pies) to make sure I gave you the most appropriate of appropriate pie recipes today. After much deliberation and several scoops of ice cream to make my pie tests “a la mode”, I’ve decided on a summer staple: mixed berry pie. Well, berry almond streusel pie, to be precise. 

Mixed Berry Pie

Mixed Berry Pie

Me and the berries get along real well in the summer on account of all the farm stands and pick-your-own berry fields that have popped up here in central Alabama. Also, is there anyone who doesn’t like at least one variety of berry? I don’t think so.

I decided on a mix of blueberries, strawberries, blackberries, and raspberries for this pie, but the beauty of this recipe is that you can go any direction. Use whatever you have on hand, whatever is growing in your backyard, or whatever is BOGO at the supermarket. Once you have made the ultra-critical decision of picking your flavors, and given that you read my last post and know how to make stellar pie crust, the hardest part of making this pie is waiting for it to cool to room temperature and set up completely. No judgement here if you dive in spoon first the second it’s cool enough to shovel in to your mouth. Been there, done that. 

The crumb topping on this berry almond streusel pie comes together easily and is a terrific alternative to making a double-crusted pie. I’ve included a photo of a double crusted pie I fixed earlier this year when I was testing dough braiding. Let’s just say that whole braiding thing is easier said than done. With two babies on the hip this summer, I’m going to stick with streusel toppings for now. 

Mixed Berry Pie

Mixed Berry Pie

This recipe for berry almond streusel pie will fill a standard 9″ pie plate. If you’d prefer to use a deep-dish pan, increase the filling by 1/3 and cook a bit longer. I’ve even halved this recipe and prepared pies in mini 6″ dishes that turn out great and make for a terrific pie for two! My favorite though is the standard 9″ pie because it’s great for sharing manageable-sized slices with friends. 

Let’s embrace the weekend and the onset of summer by making this berry almond streusel pie and let me know how you love it! Cheers to the weekend and to summer baking!

Mixed Berry Pie

Mixed Berry Pie

For my favorite double pie crust recipe, click here!

 

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Berry Almond Streusel Pie

Berry Almond Streusel Pie

This berry almond streusel pie is stuffed with juicy, mixed berries and topped with a buttery, almond specked crumb topping.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
Scale

Ingredients

For the streusel

  • 1/2 cups all purpose flour
  • 1/2 cup old fashioned oats
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cold and diced
  • 1/2 cup sliced almonds

For the pie

  • 1/2 recipe of double pie crust (see link above)
  • 1 egg
  • 1 tablespoon water
  • 2 pounds of mixed berries, stemmed and cut into similar sized pieces
  • Juice of 1/2 lemon
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup corn starch
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

To prepare the streusel

  1. Combine the flour, oats, sugar, and salt in a medium sized bowl and stir to combine. Cut in the butter using a pastry cutter until it comes together in pea-sized clumps. Toss in the sliced almonds. Refrigerate until ready to use.

To prepare the pie

  1. Preheat the oven to 400 degrees.
  2. Toss the berries, lemon juice, and extracts together in a large bowl. In a separate, smaller bowl, combine the dry ingredients. Add the dry ingredients to the berries bowl and toss to combine. Allow to sit for 20 minutes while you prepare your pie plate.
  3. Roll your pie dough to 1/8-1/4″ thick and place in a 9″ standard pie plate. Trim excess dough from the edges and crimp your crust as desired.
  4. Spoon the berries into the prepared pie plate and drain off any excess juices. Top the pie evenly with the crumble topping.
  5. Whisk together the egg and water to create an egg wash. Brush evenly over all of the pie crust edges.
  6. Place pie in the preheated oven and bake at 400 degrees for 30 minutes. Decrease oven temperature to 350 degrees and bake for an addition 1 or 1-1/2 hours, or until the filling bubbles thickly around the outside of the pie.
  7. Once done, cool on a cooling rack until room temperature, at least 6 hours or overnight.

Notes

  • Keep your pie crust and streusel cold until it is placed in the oven. Cold crust and streusel is easier to work with and will perform best in the oven.
  • Keep in mind that this recipe works best in a standard 9″ pie plate and is not intended for a deep-dish pie plate. Increase filling ingredients by 1/3 in order to fill a deep-dish plate.
  • Use another 1/2 recipe of pie dough to top the pie if you prefer a double crust pie. Be sure to brush all of the crust with the egg wash. This will help the crust to brown beautifully.

Nutrition

  • Serving Size: 9
  • Calories: 387
  • Sugar: 32
  • Sodium: 266
  • Fat: 17
  • Saturated Fat: 6
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 6
  • Cholesterol: 41

Peach Semifreddo

Peach Semifreddo with Blackberry Mint Compote by The Wood and Spoon Blog by Kate Wood. This is a semifreddo which means semi frozen. It is like a layered ice cream cake dessert filled with a simple peach jam filling and sliced after freezing. A blackberry compote made with fresh basil tops this recipe. Learn about how to make this dessert in a loaf pan on the blog at thewoodandspoon.com

Before starting this blog, I promised my husband I wouldn’t air out his dirty laundry online. That was, of course, so long as he managed to put in in the hamper where it belonged. Jokes aside, both Brett and I have learned a lot through this blogging venture and he’s been really supportive by listening to ideas, stories, ingredient lists and technical woes. While I’m certainly able to go to him about the vast majority of my blog-related needs, the disparities between mine and Brett’s food preferences have become more and more apparent since the recipe testing began months ago. Exhibit A: Peach semifreddo with blackberry mint compote.

If you’re thinking to yourself right now, “what is semifreddo?”, then you and Brett are tracking on the same page. Upon first hearing of semifreddo and spotting it in the freezer, Brett made his patented stink face and asked me if I had any cookies instead. Truth be told, it’s not much to look at while it’s resting in the freezer, but sliced on a plate with a warm smattering of compote, this semifreddo has effortless good looks to boot.

Peach Semifreddo with Basil Blackberry Compote

Semifreddo means “semi-frozen” and is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar. The air incorporated during the whipping process causes this little sweet treat to freeze up light and airy, similar to the consistency of frozen whipped topping, making it 100% mouth-meltable and refreshing.

I first tried semifreddo only recently at Bottega, one of my favorite restaurants in Birmingham, and proceeded to have dreams about roasted strawberries, toasted pistachios, and this newfound love of mine. Even more recently, I purchased the fruit-heavy cookbook by food blogger goddess Yossy Arefi called “Sweeter off the Vine: Fruit Desserts for Every Season.” Her take on semifreddo includes roasted rhubarb and it is an absolutely stunning addition to the book. In a cookbook filled with numerous promising recipes, the rhubarb semifreddo called my name and I knew I had to give it a try.  

Peach Semifreddo

We’ve already established that ice cream has a major place in my heart (Exhibit B: confetti ice cream cake, mocha brownie fudge ice cream, and apple crisp ice cream ), but semifreddo is really quite different. I love this recipe because it feels like a more polished dessert option than ice cream and because both the peach semifreddo and the compote can be made up to a week in advance, it’s a terrific make-ahead option for a crowd. With sweltering summer months just around the corner, I’m happy to have this recipe in my arsenal as a potential late night treat for Brett and I to snack on. 

Peach Semifreddo with Blackberry Compote

If you’re not a fan of peaches, feel free to roast up a different fruit like strawberries, plums, or raspberries and swirl that in instead. The blackberry compote is an entirely optional addition to this recipe, however, I certainly recommend it. The contrast of the tart berries against the sweet and creamy peach semifreddo is really delightful. I also chose to top my dessert with a dollop of whipped cream, mainly because I have a hard time not believing everything is better with a little cloud of cream and sugar on top. 

Give this recipe a try and be sure to check out Yossy’s book here. The recipes and images are gorgeous and it’s definitely a book you’ll want on your shelf this year. Happy Wednesday!

Peach Semifreddo with Blackberry Compote

 

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Peach Semifreddo

Peach Semifreddo with Blackberry Mint Compote by The Wood and Spoon Blog by Kate Wood. This is a semifreddo which means semi frozen. It is like a layered ice cream cake dessert filled with a simple peach jam filling and sliced after freezing. A blackberry compote made with fresh basil tops this recipe. Learn about how to make this dessert in a loaf pan on the blog at thewoodandspoon.com

Peach Semifreddo is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar, and it is 100% mouth-meltable and refreshing.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
Scale

Ingredients

For the peach semifreddo

  • 16 ounces (3 cups sliced) peeled peaches
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 4 eggs
  • 11/2 cup heavy cream
  • 1 teaspoon vanilla

For the blackberry mint compote

  • 1 cup blackberries
  • 1 tablespoon water
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 3 sprigs of fresh mint (optional)
  • 1/2 tsp vanilla

Instructions

To prepare the semifreddo

  1. Preheat the oven to 400 degrees.
  2. Line a bread pan (9″x5″x3″) with plastic wrap or parchment paper, allowing an inch overhang on every side.
  3. Place the peaches on a sheet pan with 1/4 cup of the sugar and salt. Toss to combine. Roast in the oven for 15 minutes or until the peaches have begun to release their juices and are tender. Allow to cool slightly, then puree the peaches and juices in a blender until smooth. Cool in the fridge while you continue to work.
  4. In a double boiler, or in a pot with a glass bowl fitted on top (but not touching the water), whisk together the eggs and 1/4 cup of sugar. Continue to whisk, cooking gently over the simmering water until sugar is dissolved and the egg mixture registers 160 degrees on an instant read thermometer. This took me about 6 minutes.
  5. Pour the eggs into the bowl of a stand mixture and, using the whisk attachment, beat until the mixture is pale, fluffy, and nearly tripled in size.
  6. Meanwhile, in a separate bowl, beat the cream, final 1/4 cup of sugar, and vanilla until soft peaks form.
  7. Gently stir 1/2 cup of the peach puree into the eggs. Fold 1/2 of the whipped cream into the eggs. Once combined, fold the remaining whipped cream into the eggs.
  8. Spread about 1-1/4 cup of the mixture into the bottom of the prepared pan and then drizzle with 1/3 of the remaining peach puree. Repeat this process three more times, ending by smoothing out the final quarter of cream and egg mixture. Cover with plastic wrap and place in the freezer for 6 hours or overnight.
  9. When ready to serve, remove from pan by pulling up on sides of the parchment paper and flip out onto a plate or serving platter. Slice as you would a loaf of bread and serve slices with warm blackberry compote and whipped cream, if desired.

To prepare the compote

  1. Combine the blackberries, water, sugar, lemon, and mint in a small saucepan over medium heat. Cook for 10-15 minutes or until thick and bubbly. Remove the mint and stir in the vanilla. Allow to cool slightly before topping the semifreddo.

Notes

  • Serve with whipped cream, if desired!

Recipe Adapted From: Yossy Arefi