makes one 8½ x 4½-inch (21 x 11 cm) loaf, to serve 6
Another hybrid that takes a classic Italian technique and pairs it with traditional Greek ingredients. This easy dessert is great on a summer day.
2 ripe peaches, unpeeled, pitted and sliced, or 4 canned peach halves (preferably Greek canned peaches, which are excellent), very well drained
1¼ cups (250 g) sugar
½ cup (120 ml) mastiha liqueur
3 large egg whites, at room temperature
⅛ teaspoon salt
1 cup (240 ml) Greek yogurt
3 tablespoons strained fresh lemon juice
½ cup (25 g) finely chopped fresh mint
Line an 8½ x 4½-inch (21 x 11 cm) loaf pan with two pieces of plastic wrap, leaving a generous overhang on all sides.
In a large skillet, cook the peaches and ¼ cup (50 g) of the sugar over medium heat, stirring occasionally, until peaches are softened and the sugar has dissolved, about 5 minutes. Carefully add the mastiha liqueur and cook until the alcohol has cooked off.
Transfer to a blender and puree until smooth. Let cool.
In the top of a double boiler, whisk together the egg whites, salt, and remaining 1 cup (200 g) sugar. Cook, whisking continously, until sugar has dissolved and the mixture is warm to the touch, 2 to 4 minutes. Remove the top of the double boiler. Using a handheld mixer, beat the egg mixture on high speed until tripled in volume, glossy, and completely cool, up to about 10 minutes.
Whisk together yogurt and lemon juice in a large bowl, then stir in the mint. Gently fold in the egg white mixture until combined.
Transfer half the yogurt mixture to the prepared pan; smooth the surface. Spoon on half the peach mixture and swirl it into yogurt layer, then repeat with the remaining yogurt and peach mixtures. Fold the plastic wrap overhang over the top to seal and freeze for at least 8 hours, until firm.
Unwrap the semifreddo and, using the plastic overhang, gently lift it from the pan. Invert the semifreddo onto a cutting board, remove the plastic wrap, and let sit for at least 10 minutes to soften. Slice into 6 even slices, about 1½ inches (4 cm) thick; transfer to plates and serve.
The semifreddo can be frozen for up to 3 days.
