instructions

in a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy. place the bowl over a saucepan of simmering water. the bottom of the bowl shouldn’t touch the water. whisk the mixture for another 5-6 minutes, or until it thickens and becomes smooth. remove the bowl from the heat and let the mixture cool for a few minutes.

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make a paste from the basil in a mortar and pestle. in a separate bowl, beat the mascarpone with the basil paste until smooth. then add it to the cooled egg yolk mixture and whisk until well combined.

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whip the heavy cream in another bowl, until it forms soft peaks. gently fold the whipped cream into the mascarpone mixture until fully incorporated. pour the semifreddo mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula. cover the pan with plastic wrap, making sure it touches the surface of the semifreddo to prevent ice crystals from forming. place it in the freezer for at least 4 hours, or until set. let the semifreddo sit at room temperature for a few minutes before serving.

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you can use the left-over egg whites to make meringue to serve alongside the semifreddo

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for the compote, cut up the rhubarb stalks

put them in a saucepan with the rest of the ingredients

add a dash of water, and boil the compote until the rhubarb falls apart

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