This Sunday I made a semifreddo. I made it once before I started to blog, and I wanted to make it again because it was so good. This recipe can be found in Suzanne Goin’s Sunday Suppers at Lucques on page 45. This is one of my father’s favorite desserts, and the first time he had it was at Lucques. The recipe had a rhubarb compote, but I don’t really like the flavor of rhubarb so I made a blueberry compote instead. I have also made it with a blackberry compote which was also tasty, but the blackberry seeds were a problem. Semifreddo in Italian means semi-frozen, so it is a great dessert for spring or summer.