Ingredients

The following ingredients have 12 Servings
  • 2 Cups Heavy Cream
  • 3 tbsp Apricot Jelly
  • 3 tbsp Strawberry Jelly
  • 6 whole Large Egg Whites (at room temperature)
  • 1 tbsp Honey
  • 1 tsp Vanilla (Extract)
  • 1/4 Cup Fresh Strawberries (sliced)

Instruction

  • Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with plastic wrap or parchment paper, leaving 4-inch overhangs on the long sides. Smooth the plastic or parchment paper as much as you can along the sides and into the corners; it’s OK if there are wrinkles.Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Add the vanilla and Refrigerate.Clean and dry the beaters. Beat the egg whites until they turn white and look very soft. Add the honey. Set aside.Use a spatula to gently fold the egg whites and the whipped cream until no streaks remain.Pour ⅓ of the mixture into the prepared pan. Add dollops of the strawberry jelly. Add the next ⅓ of the egg cream mixture. Add the apricot jelly on top of this layer. Finish by filling in the loaf pan with the rest of the egg cream mixture. Spread the strawberries along the top. They will sink a little. Wrap the overhanging plastic over the top or simply cover with plastic wrap and freeze for at least 6 hours and up to 3 days.Unmold and servePeel back the plastic wrap from the top or lift out the parchment paper of the semifreddo. Invert the pan over a cutting board or serving platter. Pull off the plastic wrap or parchment paper.Slice the semifreddo crosswise into 1-inch-thick pieces to serve. Enjoy!