Step 1

Grease a 8cm x 11cm x 26cm loaf pan, line base and sides with baking paper, extending the paper 5cm over long sides.

Step 2

Beat egg yolks, vanilla extract, honey and 2 tablespoons of the sifted sugar in a small bowl with an electric mixer until thick and pale. Transfer mixture to a large bowl.

Step 3

Beat egg whites in a clean small bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beat until thick and glossy.

Step 4

Beat cream in another clean small bowl with electric mixer until soft peaks form.

Step 5

Fold egg whites, cream and nougat into egg yolk mixture. Pour mixture into pan. Cover; freeze 3 hours or until firm.

Step 6

Meanwhile, make espresso layer: Beat egg yolks, extract, coffee and 2 tablespoons of the sugar in a small bowl with an electric mixer until thick and pale. Transfer mixture to a large bowl.

Step 7

Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar; beat until thick and glossy. Beat cream in another clean small bowl with electric mixer until soft peaks form. Fold egg whites and cream into egg yolk mixture.

Step 8

Pour espresso layer over honey nougat layer in pan. Cover; freeze 3 hours, or overnight, until firm.

Step 9

Stand semifreddo at room temperature 5 minutes before turning out. Remove lining paper. Serve topped with honeycomb.