Ingredients:

Plum Ripple:

subheading: Plum Ripple:

8 oz. red or black plums (2–3), pitted, chopped

8 oz. red or black plums (2 to 3), pitted, chopped

3 Tbsp. light brown sugar

3 Tbsp. light brown sugar

¼ tsp. kosher salt

¼ tsp. kosher salt

Maple Ripple:

subheading: Maple Ripple:

¾ cup (96 g) walnuts

¾ cup (96 g) walnuts

¼ cup (35 g) black and/or white sesame seeds

¼ cup (35 g) black and/or white sesame seeds

1 cup pure maple syrup, preferably grade B

1 cup pure maple syrup, preferably grade B

¼ tsp. kosher salt

¼ tsp. kosher salt

Blondie base and assembly:

subheading: Blondie base and assembly:

½ cup (1 stick) unsalted butter, plus more for pan

½ cup (1 stick) unsalted butter, plus more for pan

¾ cup (packed; 150 g) light brown sugar

¾ cup (packed; 150 g) light brown sugar

2 Tbsp. tahini

2 Tbsp. tahini

2 tsp. vanilla bean paste or vanilla extract

2 tsp. vanilla bean paste or vanilla extract

¾ tsp. kosher salt

¾ tsp. kosher salt

1 chilled large egg

1 chilled large egg

1 cup (125 g) all-purpose flour

1 cup (125 g) all-purpose flour

¾ tsp. baking powder

¾ tsp. baking powder

5 pints high-quality vanilla ice cream, divided

5 pints high-quality vanilla ice cream, divided

Special equipment:

subheading: Special equipment:

A 9″ springform pan

Steps to Make It: 

Step 1: Line the bottom of your loaf tin with baking paper. Stir together the biscuits and melted butter and set aside. Place the raspberries, lemon juice and zest in a high-powered blender and purée until the mixture is completely smooth. Set aside until ready to use.

Step 2: Combine the whole eggs, egg yolks, vanilla, sugar and a pinch of salt in a heatproof bowl set over a pot of simmering water so that the bowl doesn’t touch the water, and cook over a medium heat for 5 minutes, whisking the eggs constantly, until thick and pale. 

Step 3: Remove from the heat and beat with an electric mixer for 2-3 minutes more, until thick and completely cool.

Step 4: In a separate bowl, whip the double cream for around 2-3 minutes, until soft peaks form. Gently fold the egg mixture into the cream, taking care to keep it light and airy. Pull out 480ml of the mixture, put it in a bowl, and fold in the raspberry purée until it is a uniform pink colour. Dollop the two mixtures in heaped ladlefuls, alternating between the vanilla and raspberry cream, into the prepared tin. You can leave it like this, for a more modern look, or else use a skewer or a thin knife to streak and marble the two creams together in places before it sets.

Step 5:  Cover tightly with cling film and freeze for around 1 hour, sat level, until it starts to firm up. When the semifreddo has set a bit (is not jiggly), sprinkle the buttered chocolate biscuit crumbs evenly over the top to make a crust, pressing them in just slightly.

Step 6:Freeze for at least 2 hours and up to 2 days, until completely set.

Step 7:To serve, dip an offset spatula into warm water and turn the cake out onto a chilled platter. Slice and serve within 5 minutes; return to the freezer until ready to serve up a second round.

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