Lemon-Honey Semifreddo

• 1 teaspoon unflavored gelatin
• 1 tablespoon of water
• 3 large egg whites
• 1 cup chilled heavy cream
• 6 large egg yolks
• 1/2 cup honey
• 3 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
• 12 soft ladyfingers sandwiched with orange marmalade

1. 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.
2. In a small bowl, sprinkle the gelatin over the water and let stand.
3. In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form.
4. In another bowl, beat the cream until firmly whipped; refrigerate.
5. In a large bowl set over a pot of simmering water, beat the egg yolks with the honey at medium speed until thickened and an instant-read thermometer inserted in the yolk mixture registers 160, about 6 minutes.
6. Remove the bowl from the pot and beat in the gelatin mixture, lemon juice and zest; continue beating until slightly cooled, about 5 minutes longer.
7. Using a rubber spatula, fold the beaten egg whites and whipped cream into the lemon-honey mixture until no streaks remain.
8. Pour half of the semifreddo base into the prepared loaf pan.
9. Arrange the ladyfinger sandwiches in the pan in 2 long rows and top with the remaining semifreddo base.
10. Cover loosely with the overhanging parchment and freeze until firm, at least 4 hours or overnight.
11. Unmold the semifreddo and peel off the paper; slice and serve.

unflavored gelatin, water, egg whites, egg yolks, honey, lemon juice

Taken from www.foodandwine.com/recipes/lemon-honey-semifreddo (may not work)