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Spray a large loaf pan (I used a 9x3-inch springform pan) with nonstick cooking spray, then line it with plastic wrap, allowing some of the plastic to hang over the sides of the pan.
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Put the egg whites into a small bowl. Whip the egg whites until they're foamy. Add 1/4 cup of the confectioners' sugar to the egg whites, then whip until the whites form a stiff peak. Set aside.
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In another bowl, whip the cream to a soft peak. Reduce the speed and add the remaining 3/4 cup of confectioners' sugar, sour cream, peach puree, Cointreau and thyme leaves.
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Gently fold the egg whites into the cream in a few batches. Spoon the mixture into the prepared pan. Cover and freeze for at least four hours.
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When ready to serve, remove the pan from the freezer and allow it to sit for 10-15 minutes. Cut the semifreddo into slices and serve on individual plates garnished with sliced peaches and a few thyme leaves.
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Recipe adapted from Classic Cooking Academy.
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Note:
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This recipe uses raw eggs, and you should consider whether you want to eat food prepared with raw eggs. Check the U.S. Food and Drug Administration (FDA) website for detailed information. The FDA says that thorough cooking is perhaps the most important step in making sure eggs are safe. People at greater risk for severe illness, including pregnant women, young children, older adults and people with weakened immune systems, should not consume raw eggs.
