Paleo Lemon, Honey & Berry Semifreddo

Note the assembled semifreddo needs to be frozen so plan ahead.

1. Line a 9×5 inch loaf pan with plastic wrap, leaving a generous overhang around all the edges.
2. Place a couple inches of water into a large saucepan and bring to a simmer over medium-high heat.
3. In a large metal or glass bowl (one that fits over the top of the saucepan) use an electric mixer to beat the egg yolks, 1/4 cup plus 1 tablespoon honey, vanilla extract, lemon zest, lemon juice and salt just until combined.
4. Turn the water down to medium heat, so it keeps a steady simmer and place the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water. Use the electric hand mixer to beat the egg mixture constantly on medium speed until the mixture thickens and turns pale yellow, about 12 minutes. Cover the bowl with plastic wrap and refrigerate until room temperature, about 1 hour.
5. Take the chilled egg/honey mixture out from the refrigerator and beat it on high speed until it doubles in size and become very pale yellow, about 5 minutes. Set aside. Place a large bowl into the freezer, so it’s nice and cold once you need to whip the coconut cream.
6. Place the egg whites and the remaining 1 tablespoon of honey into a separate large bowl and beat on high speed until stiff peaks form, about 5 minutes (see note 2). Set aside.
7. Turn the can of coconut milk upside down and open it. Drain out the liquid on top (see note 3) and scoop the chilled cream at the bottom of the can into the frozen, large bowl. Beat until light and fluffy. Set aside.
8. Gently fold half of the whipped egg whites into the egg/honey mixture. Once well combined, gently fold in the remaining egg whites, being careful to not squash all of the air out of them.
9. Gently fold in half of the whipped coconut cream. Once incorporated, fold in the remaining cream, until no white streaks are left.
10. Gently fold in the berries until evenly distributed (see note 4).
11. Gently pour the mixture into the prepared loaf pan and spread out evenly. Fold the plastic wrap in, on top of the semifreddo, and place into the freezer overnight, or until frozen.
12. Once frozen, run a thin spatula along the edges of the pan, and lift the semifreddo out using the plastic wrap. Slice into 1 inch-thick pieces and devour immediately!

Notes:
1. You will need a total of 5 whole eggs. You will use all the yolks and only 2 of the whites for this recipe
2. Make sure to clean off the beaters very well between steps, or your egg whites will not beat properly.
3. Don’t discard the coconut water, it’s great in smoothies!
4. Make sure to very thinly cut the strawberries, or they are hard to slice through once frozen.
5. Because semifreddo is so light and airy, it thaws quickly, so eat up!
6. Semifreddo will keep in the freezer for 3 days, and can be made that far ahead of time.