1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or
regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries,
blueberries, and quartered hulled strawberries)
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous
overhang. Sprinkle almonds evenly over bottom of pan. Using electric
mixer, beat whipping cream in large bowl until soft peaks form.
Refrigerate whipped cream while making custard.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt
in large metal bowl to blend. 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 minutes. Remove bowl from over simmering water. Using
electric mixer, beat mixture until cool, thick, and doubled in
volume, about 6 minutes. Fold in chilled whipped cream. Transfer
mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on
work surface to remove air pockets. Fold plastic wrap overhang over
top to cover. Freeze semifreddo until firm, at least 8 hours or
overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep
frozen. Gently mix all berries and remaining 2 tablespoons sugar in
large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
Unfold plastic wrap from top of semifreddo and invert dessert onto
platter; remove plastic wrap. Dip heavy large knife into hot water;
cut semifreddo crosswise into 1-inch-thick slices. Transfer to
plates; spoon berries alongside and serve.