This creamy semifreddo features luscious whole milk ricotta, lightly sweetened whipped cream, and a ripple of tangy blueberry compote swirled throughout. The texture is soft yet firm—scoopable and sliceable. It’s the kind of dessert that feels fancy but is surprisingly simple to prepare.
In a small saucepan, combine blueberries, sugar, lemon zest, lemon juice, and a pinch of salt.
Cook over medium heat for 5–7 minutes, stirring occasionally, until berries break down and mixture thickens slightly.
Let it cool completely. Refrigerate until ready to use.
In a food processor or mixing bowl, blend or whip ricotta, powdered sugar, and vanilla until smooth and creamy.
Optional: Stir in limoncello or St-Germain for a lightly floral twist.
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.
Gently fold the whipped cream into the ricotta mixture in three additions to keep it light and airy.
Line a loaf pan with plastic wrap or parchment, leaving overhang for easy removal.
Pour half of the semifreddo mixture into the pan.
Spoon half of the blueberry compote over the surface and swirl with a toothpick or knife.
Repeat with remaining semifreddo and compote. Swirl again lightly.
Cover with plastic and freeze for at least 6 hours, or preferably overnight, until completely set.
Unmold by lifting from the pan using the overhang and slicing with a warm knife.
Serve slices garnished with fresh blueberries, a drizzle of leftover compote, or lemon zest.
Use strawberries, blackberries, or fig jam instead of blueberries.
Swap ricotta for mascarpone for a richer, more cheesecake-like flavor.
Add crushed amaretti cookies to the base or as a crunchy topping for texture.
Pair with a glass of prosecco, lemon balm tea, or a muscat dessert wine.
8 servings