White Chocolate Semifreddo

Directions

1. 1
   Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes.
2. 2
   Gently fold in the melted white chocolate; set aside.
3. 3
   Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger.
4. 4
   Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks.
5. 5
   Gently fold the whites into the egg yolk mixture.
6. 6
   Transfer the mixture to a covered container and freeze for at least 2 hours.
7. 7
   Scoop and serve with fresh berries and mint sprigs.