Brandy-Mascarpone Semifreddo

Step 1 In a small saucepan, combine 1 cup of the heavy cream with the gelatin over low heat, stirring constantly, until the gelatin dissolves. Let cool completely.

Step 2 Fill a large bowl with ice water. In a medium stainless steel bowl, whisk the egg yolks with 1 cup of the sugar and the vanilla extract. Set the bowl over a pan filled with 1 inch of simmering water and cook over moderately low heat, whisking constantly, until the mixture is pale and thick and registers 160° on an instant-read thermometer, about 10 minutes. Set the bowl in the ice water and let the egg-yolk mixture cool, stirring occasionally.

Step 3 In the bowl of a standing electric mixer fitted with the whisk attachment, beat the remaining 2 cups of heavy cream with the mascarpone and the remaining 2/3 cup of sugar at medium-high speed until soft peaks begin to form. Gradually add the cream-gelatin mixture and brandy and beat until firm peaks form. Using a rubber spatula, fold one-fourth of the whipped cream mixture into the cooled egg-yolk mixture, then fold it into the remaining whipped cream until no streaks remain. Scrape the semifreddo mixture into a 10-cup silicone kugelhopf mold or another 8- to 10-cup mold, spreading it in an even layer. Press plastic wrap directly onto the surface of the semifreddo and freeze for at least 24 hours, until very firm.

Step 4 Carefully peel the mold from the semifreddo, shaking gently onto a platter. Cut into wedges and serve with the Stewed Winter Fruits in Spiced Wine Syrup.

Make Ahead The brandy-mascarpone semifreddo can be frozen, in its mold, for up to 2 weeks. At room temperature, the semifreddo will keep its shape for about 30 minutes.