Well, this has been an exciting week. Not only have I put up a post everyday on, but I also received a fabulous gift in the mail. The folks at Bertolli (the olive oil people) sent me a gift package so I could help them share a little campaign with you.

The most exciting part of all of this, is that Bertolli is also going to give away the same package they gave me to one of the lucky readers of sophistimom. Would you like to know what it includes?

Cuisinart Ice Cream Maker
Bialetti Espresso Machine
Two Crate & Barrel Espresso Cups and Saucers
iTunes Gift Card with Suggested Contemporary Italian Playlist
Two VIP coupons for a Bertolli Frozen Meal for two that will transport you to Italy in just 10 minutes

Awesome, right? We are loving our gift right now, and though I don’t drink coffee, I am sure I can figure out fantastic things to do with that espresso maker! Oh, and the frozen dinners, are actually very, very good. And I never say that about frozen dinners.

So, if you live in the US, and you would like to enter, simply watch the video, look for a clue, and then, in the comments section, tell us one thing you like about Italy. Then, if want to learn more about the Into the Heart of Italy promotion at Bertolli, click here. All entries must be received by Friday, May 14 at midnight. Good luck everyone!

To celebrate our little giveaway, I wanted to do an Italian recipe, and since most of you who enter, will not, unfortunately, win the ice cream maker, I wanted to post an Italian dessert that is shockingly like ice cream and does not require an ice cream maker.

summer berry semifreddo

3 egg yolks
1 egg
1 cup (200g) sugar
1 teaspoon vanilla
2 cups heavy cream
4 tablespoons confectioner’s sugar
2 cups berries (strawberries, blackberries, etc.)

1. Place egg yolks, egg, and sugar in a glass bowl set over simmering water. Using a hand mixer, whip the mixture until it is doubled in volume and is very warm to the touch, about 10 minutes. Remove from heat, add in vanilla, and allow to cool while you whip the cream.

2. In a separate bowl, whip the cream until stiff peaks form. Quickly whisk in the confectioner’s sugar. Fold egg and sugar mixture, and berries into the whipped cream. Place in containers and freeze for 8 hours, or overnight.