Honey and Almond Semifreddo

• 3 large eggs, separated
• 1/4 cup dry sherry
• 3 tablespoons honey
• 2 tablespoons sugar
• 1 cup heavy cream
• 3/4 cup marcona almonds (see Notes, page 41), coarsely chopped

1. Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl.
2. Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water.
3. With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk.
4. Remove from the heat and chill in an ice bath.
5. In a large bowl, whisk the heavy cream to soft peaks.
6. In another bowl, whisk the egg whites to soft peaks.
7. Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.
8. Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds.
9. Divide the mixture among eight 8-ounce coffee cups.
10. Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon.
11. Sprinkle with the remaining chopped almonds.
12. Freeze until firm, about 2 hours.
13. Take out of the freezer 5 minutes before serving to soften slightly.

eggs, sherry, honey, sugar, heavy cream, marcona almonds

Taken from www.epicurious.com/recipes/food/views/honey-and-almond-semifreddo-388255 (may not work)