Desserts & Cookies

& Honey-Peach Semifreddo

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  • 2 cups heavy cream
  • 1⅓ cups sugar, divided
  • 8 large egg yolks
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup peach jam
  • 1½ cups diced peaches
  • 2 peaches, thinly sliced, for garnishing
  • 2 tablespoons honey


1. Line a loaf pan with plastic wrap, leaving at least 3 inches of overhang on all sides.

2. In the bowl of an electric mixer fitted with the whip attachment, whip the cream with ⅓ cup of sugar until it reaches medium peaks. Transfer the whipped cream to a bowl, cover with plastic wrap and refrigerate. Clean and dry the mixer bowl and whip.

3. In a medium bowl, whisk together the egg yolks, salt, and remaining sugar. Place the bowl over a medium pot of simmering water and heat, whisking constantly, until the mixture reaches 170ºF on a thermometer, about 3 minutes.

4. Transfer the egg mixture to the bowl of the electric mixer, add the vanilla and almond extracts, and whip until the mixture is pale and thick, about 5 minutes.

5. Gently fold the whipped cream into the egg mixture until combined.

6. Pour about a third of the semifreddo mixture into the prepared pan. Drizzle with a third of the peach jam and use a skewer to swirl it through the semifreddo. Scatter a third of the diced peaches on top. Repeat two more times until you’ve used all the ingredients.

7. Cover the semifreddo with excess plastic wrap. Freeze until firm, 7 to 8 hours. Remove the semifreddo from the pan, discard the plastic wrap and transfer to a serving platter.

8. In a medium bowl, toss the sliced peaches and honey to combine. Pile the peaches on top of the semifreddo and serve immediately.


  • 54g calories
  • 27g fat
  • 74g carbs
  • 5g protein
  • 65g sugars

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The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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