lemon-raspberry semifreddo

 

the goods:

6 ounces raspberries (3/4 cup), thawed if frozen

2 tablespoons sugar

2 cups heavy cream

1 cup lemon curd

10 ladyfingers

 

Line a 4 and 1/2-by 8 and 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.

In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.

Wrap pan with overhang plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.