Lemon-Honey Semifreddo

Directions

1. 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. 2
   In a small bowl, sprinkle the gelatin over the water and let stand.
3. 3
   In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form.
4. 4
   In another bowl, beat the cream until firmly whipped; refrigerate.
5. 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. 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. 7
   Using a rubber spatula, fold the beaten egg whites and whipped cream into the lemon-honey mixture until no streaks remain.
8. 8
   Pour half of the semifreddo base into the prepared loaf pan.
9. 9
   Arrange the ladyfinger sandwiches in the pan in 2 long rows and top with the remaining semifreddo base.
10. 10
    Cover loosely with the overhanging parchment and freeze until firm, at least 4 hours or overnight.
11. 11
    Unmold the semifreddo and peel off the paper; slice and serve.