Step 1

Compote

Step 2

Mash 4 cups (1 L) of strawberries until roughly pureed. Transfer strawberries to a saucepan. Add honey

Step 3

lemon juice

Step 4

lemon zest

Step 5

and salt. Bring to a boil over medium heat. Cook until thickened

Step 6

then transfer to a bowl and let cool in the fridge.

Step 7

Semifreddo

Step 8

Line a 9 x 5 x 3-inch loaf pan with plastic wrap or parchment paper

Step 9

leaving an overhang of several inches on all the ends. Chill the pan in the freezer.

Step 10

Pour the cold Canadian heavy cream and vanilla extract into a bowl and whip the cream at high speed until soft peaks form

Step 11

about 4 minutes.

Step 12

In a small saucepan

Step 13

combine the sugar

Step 14

lemon zest and water. Bring to a simmer over medium heat

Step 15

then cook

Step 16

stirring occasionally

Step 17

until the sugar is completely dissolved

Step 18

3 to 4 minutes.

Step 19

In another large mixing bowl

Step 20

beat the eggs on medium speed until foamy

Step 21

about 1 minute. With the mixer running

Step 22

slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch

Step 23

8 to 10 minutes.

Step 24

Gently fold the chilled whipped cream into the cooled egg-syrup mixture.

Step 25

Fold the chilled strawberry puree and 1 cup stemmed and halved strawberries into the whipped cream and cooled egg-syrup mixture. Reserve ¼ of the puree.

Step 26

Remove the prepared loaf pan from the freezer. Ladle the mixture into the pan. Cover securely with the overhanging plastic wrap or parchment paper

Step 27

and return to the freezer. Freeze until set

Step 28

at least 8 hours

Step 29

preferably overnight.

Step 30

Unwrap the top of the loaf pan. Invert onto a serving plate

Step 31

lift off the pan and remove the plastic wrap or parchment paper.

Step 32

Top the semifreddo with remaining strawberry puree

Step 33

and 1 cup stemmed and halved strawberries. Cut into slices and serve immediately. Enjoy!