Blackberry And Almond Semifreddo

• 2 None eggs
• 2 None egg yolks
• 1 1/4 cups sugar
• 2 1/2 cups light cream
• 2 tsp vanilla extract
• 11 oz blackberries
• 3/4 cup sliced almonds, toasted

1. Line an 8 x 4 inch loaf pan with plastic wrap, extending plastic wrap at long sides for handles.
2. Mix eggs, egg yolks and sugar in a medium bowl over a saucepan of simmering water (don't let base of bowl touch water). Whisk until thick and creamy. Remove from heat. Whisk for 2 mins, or until cool.
3. Beat cream and vanilla in a large bowl with an electric mixer on medium speed until soft peaks form. Fold egg mixture, 1/2 the blackberries and all the almonds into cream, until just blended. Spoon into prepared pan; smooth top with a spatula.
4. Freeze for 6 hours or overnight until set. Unmold onto a serving plate. Cut into slices to serve. Top with remaining blackberries.

eggs, egg yolks, sugar, light cream, vanilla, blackberries, almonds

Taken from recipes-plus.com/api/v2.0/recipes/22113 (may not work)