Blackberry And Almond Frozen Dessert

Line a 9 x 4 inch loaf pan with plastic wrap, with wrap extending at 2 opposite sides for handles. Place eggs, sugar and 2 tbsp hot water in a bowl over a saucepan of simmering water (do not let base of bowl touch water). Whisk until thick and creamy. Remove from heat and continue to whisk until it has cooled.
Set aside 5 blackberries. Process the remaining blackberries with the lemon juice in a food processor until pureed. Transfer the puree to a large bowl. Add the egg mixture and stir until well blended. In a separate bowl, beat 1 1/4 cups of the cream until stiff. Fold into the blackberry mixture. Spoon into prepared pan. Freeze for 30 mins.
Meanwhile, process the shortbread in a food processor until fine crumbs form. Transfer the crumbs to a bowl. Add the almonds and butter and mix well. Gently press onto the top of the partially frozen dessert. Freeze for at least 6 hours or overnight.
Place the remaining 1/2 cup cream and chocolate in a small saucepan on medium heat. Cook, stirring, until chocolate is melted. Set aside to cool. Remove the dessert from the loaf pan and place, shortbread side down, on a serving plate. Pour the melted chocolate over the dessert. Return to the freezer if the dessert starts to melt. Garnish with the reserved blackberries and serve.