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Note the assembled semifreddo needs to be frozen so plan ahead.
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1.
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Line a 9x5 inch loaf pan with plastic wrap, leaving a generous overhang around all the edges.
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2.
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Place a couple inches of water into a large saucepan and bring to a simmer over medium-high heat.
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3.
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In a large metal or glass bowl (one that fits over the top of the saucepan) use an electric mixer to beat the egg yolks, 1/4 cup plus 1 tablespoon honey, vanilla extract, lemon zest, lemon juice and salt just until combined.
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4.
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Turn the water down to medium heat, so it keeps a steady simmer and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water.
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Use the electric hand mixer to beat the egg mixture constantly on medium speed until the mixture thickens and turns pale yellow, about 12 minutes.
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Cover the bowl with plastic wrap and refrigerate until room temperature, about 1 hour.
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5.
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Take the chilled egg/honey mixture out from the refrigerator and beat it on high speed until it doubles in size and become very pale yellow, about 5 minutes.
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Set aside.
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Place a large bowl into the freezer, so its nice and cold once you need to whip the coconut cream.
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6.
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Place the egg whites and the remaining 1 tablespoon of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes (see note 2).
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Set aside.
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7.
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Turn the can of coconut milk upside down and open it.
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Drain out the liquid on top (see note 3) and scoop the chilled cream at the bottom of the can into the frozen, large bowl.
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Beat until light and fluffy.
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Set aside.
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8.
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Gently fold half of the whipped egg whites into the egg/honey mixture.
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Once well combined, gently fold in the remaining egg whites, being careful to not squash all of the air out of them.
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9.
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Gently fold in half of the whipped coconut cream.
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Once incorporated, fold in the remaining cream, until no white streaks are left.
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10.
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Gently fold in the berries until evenly distributed (see note 4).
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11.
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Gently pour the mixture into the prepared loaf pan and spread out evenly.
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Fold the plastic wrap in, on top of the semifreddo, and place into the freezer overnight, or until frozen.
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12.
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Once frozen, run a thin spatula along the edges of the pan, and lift the semifreddo out using the plastic wrap.
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Slice into 1 inch-thick pieces and devour immediately!
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Notes: 1.
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You will need a total of 5 whole eggs.
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You will use all the yolks and only 2 of the whites for this recipe 2.
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Make sure to clean off the beaters very well between steps, or your egg whites will not beat properly.
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3.
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Dont discard the coconut water, its great in smoothies!
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4.
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Make sure to very thinly cut the strawberries, or they are hard to slice through once frozen.
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5.
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Because semifreddo is so light and airy, it thaws quickly, so eat up!
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6.
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Semifreddo will keep in the freezer for 3 days, and can be made that far ahead of time.
