Cherry Vanilla Semi-Freddo

• 1 cup pitted dried cherries
• 1/4 cup kirsch
• 3/4 cup sugar
• 1/4 cup water
• 3 egg whites, at room temperature
• 2 cups well-chilled heavy cream
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons cocoa

1. Coarsely cut or chop the cherries.
2. Place them in a bowl and stir in the kirsch.
3. Refrigerate.
4. Line the bottom and sides of a six-cup metal loaf pan with wax paper, allowing enough paper to extend beyond the pan so it will cover the top.
5. Place the pan in the freezer.
6. Mix the sugar and water in a saucepan, bring to a boil and cook until the mixture registers 237 to 239 degrees, the ''soft-ball'' stage, on a candy thermometer.
7. While the sugar is cooking, beat the egg whites in a standing electric mixture until soft peaks form.
8. As soon as the sugar has reached the proper temperature, drizzle it slowly into the egg whites, beating the egg whites at high speed while the sugar is being added.
9. Continue beating the egg whites another five minutes, until they are stiff, glossy and have cooled.
10. Refrigerate.
11. Whip the cream with chilled beaters until firm but still creamy.
12. Add the vanilla, beat a moment longer, then refrigerate.
13. Fold the cherries and kirsch into the chilled egg whites, then fold in the whipped cream.
14. Spread this mixture into the loaf pan, cover the top with the extra waxed paper and freeze at least six hours or up to several days.
15. To serve, unmold the loaf onto a chilled platter and peel off the wax paper.
16. Dust the top of the loaf with the cocoa.
17. Serve in slices.

cherries, sugar, water, egg whites, well, vanilla, cocoa

Taken from cooking.nytimes.com/recipes/3483 (may not work)