Strawberry Semifreddo

Strawberry Semifreddo 

Based on Epicurious’ Peach Mint Semifreddo

Ingredients:
½ cup of Strawberry preserves 
1 cups sugar, divided
3 large egg whites
1/8 teaspoon kosher salt
1 cup plain coconut yogurt (whole milk or Greek yogurt works just as well!) 
3 tablespoons fresh lemon juice

Directions:

Line 8 1/2x4 1/2" loaf pan with parchment paper, leaving at least 2 inches of overhang on all sides.

Blend the strawberry preserves and purée until smooth.

Whisk egg whites, salt, and 1 cup sugar in a medium heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 3 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.

Whisk yogurt and lemon juice in a large bowl. Gently fold in egg white mixture until combined.

Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold parchment paper overhang over top to seal and freeze until firm, at least 8 hours.

Unwrap semifreddo and, using paper overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice into 6 even slices, about 1 1/2" thick; transfer to plates and serve.

Semifreddo can be frozen for up to 3 days.