Instructions: Beat the cream until stiff and set aside. In a separate bowl, beat the egg yolks until light. Gradually beat the sugar into the yolks and continue beating for several minutes until light and fluffy. Gently fold the egg and cream mixtures together. Fold in the ginger, figs, cranberries and zest.

Line a 2-quart terrine with plastic wrap and fill with the mixture. Cover the top with plastic wrap and freeze for at least 6 hours or overnight.

To serve, unmold the semifreddo, cut it into slices, and surround each serving with fresh blackberry puree, mint sprigs and a few biscotti.

This recipe yields one 2-quart terrine.

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