Lemon-Honey Semifreddo

Lemon-Honey Semifreddo
Photo by Hallie Burton


  • 6 large egg yolks
  • 1 cup(s) chilled heavy cream
  • 3 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) unflavored gelatin
  • 12 soft ladyfingers sandwiched with orange marmalade
  • 3 large egg whites
  • 0.5 cup(s) honey
  • + 1 more ingredients
    • 1 tablespoon(s) of water

Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long sides. In a small bowl, sprinkle the gelatin over the water and let stand. In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form. In another b...

View full recipe at Food & Wine


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