Lightly oil an 8 x 4 x 2" loaf pan and line it with plastic wrap, allowing enough to drape over
the sides.

Place the pan in the freezer.

Put the egg yolks, ¼ cup sugar, vanilla extract, and vanilla seeds in a medium heat-proof bowl. Beat
with a hand-held mixer for two minutes or with a whisk for five minutes until light yellow and thickened.

Place bowl over a pot of simmering water and beat continually for three minutes until doubled in
volume.

Beat mixture off the heat for one minute.

In a stand mixer, with the whisk attachment, add the egg whites and cream of tartar and begin whipping on
high speed.

When tracks form, gradually add in the sugar. Beat until firm, moist peaks form.

Fold the egg white into the egg yolk mixture gently with a rubber spatula.

Without washing mixer or whisk, pour in the cold heavy cream and whip on high speed until soft peaks
are formed.

Fold in the whipped cream gently.

Pour the mousse mixture into the loaf pan. Cover with plastic wrap and freeze for at least four
hours.

To unmold, dip the pan in hot water for 10 seconds and then, turn the semifreddo upside down.

Serve with any berry or sauce.

Sauce
Combine all ingredients over medium-high heat until juices from berries start to come out.

If you'd like a smooth sauce then blend with an immersion blender and sieve. For a compote, leave as is.