When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.
When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.