Directions

1. Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang
2. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Set aside in refrigerator while making custard.
3. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend.
4. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4-5 minutes. Remove bowl from above simmering water.
5. Using electric mixer or stand mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes.
6. Fold in chilled whipped cream
7. Transfer mixture to prepared loaf pan and smooth top with a spatula.
8. Tap loaf pan lightly on work surface to remove air pockets.
9. Fold plastic wrap overhang over top to cover.
10. Freeze semifreddo until firm, at least 8 hours or overnight.
11. NOTE: Semifreddo can be made 3 days ahead and kept frozen until ready for use.
12. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. Can be made up to 3 hours in advance. Keep covered and refrigerated.
13. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap
14. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices
15. Note: 1/2 cup slivered almonds may be added for crunch. If used, place in bottom of prepared pan before adding the semifreddo..
16. Transfer to plates; spoon berries alongside and serve.