This semifreddo looks almost too pretty to eat! But trust us, you'll be licking the plate and cutting yourself a second slice. 

We made this delicious frozen dessert especially for July 4th, but it's perfect any time of year.

Serves: 8 slices
Time: 45 minutes active, plus 6 hours freezing

INGREDIENTS

For the jams
1 c fresh blueberries 
1 c fresh strawberries, diced
½ c granulated sugar, divided
2 tsp vanilla extract
2 tbsp cornstarch
1 c water, divided

For the semifreddo base
2 large eggs 
2 large egg yolks
⅓ c granulated sugar
1 tbsp honey 
1 tsp vanilla extract½ cup Seed + Mill Organic Tahini
1 tsp kosher salt 
½ cup Seed + Mill Organic Tahini
1½ c heavy cream 
1 c Sesame Halva, crumbled 

STEPS

FOR THE JAMS

For the strawberry jam: In a heavy-bottomed saucepan, combine strawberries, ¼ cup sugar, 1 teaspoon vanilla extract, ½ cup water, and 1 tablespoon cornstarch. Stir to combine and place over medium heat. Allow mixture to bubble and simmer until thickened, about 10 minutes, stirring occasionally. Set aside to cool. The mixture should be slightly gooey, but not quite as thick as a regular jam. 

For the blueberry jam: In a separate heavy-bottomed saucepan (or use the same pan after cleaning), combine blueberries with remaining ¼ cup sugar, 1 teaspoon vanilla extract, ½ cup water, and remaining 1 tablespoon cornstarch. Stir to combine and then cook on medium heat until mixture has thickened, about 10 minutes.

Cool completely: Allow both fruit jams to cool to room temperature before using.

FOR THE SEMIFREDDO

1. Prepare pan: Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to cover the top of the semifreddo before freezing.
   

2. Make custard base: Create a double boiler by placing a heatproof bowl over a pot of gently simmering water (ensure water doesn't touch the bowl). Add eggs, egg yolks, sugar, honey, vanilla extract, and salt. Whisk vigorously by hand or with an electric mixer for 2-3 minutes until mixture is thick and pale. Remove from heat and gently fold in tahini with a rubber spatula until well incorporated. Set aside to cool slightly.

3. Whip cream: In a stand mixer or large bowl, whip heavy cream until medium-stiff peaks form, about 3 minutes.
   

4. Combine mixtures: Give the egg mixture a vigorous stir, then gently fold it into the whipped cream in two batches to maintain airiness. Fold until fully incorporated.
   

5. Assemble semifreddo: Pour half of the semifreddo mixture into the prepared loaf pan. Add one of the fruit jams (reserve ¼ cup for serving), then sprinkle crumbled halva over this layer. Pour remaining semifreddo mixture on top, then swirl the second fruit jam over the surface (again reserving ¼ cup for serving).
   

6. Freeze: Cover with overhanging parchment paper and freeze for at least 6 hours or preferably overnight. The semifreddo will keep in the freezer for up to 1 month.
   

TO SERVE

1. Remove from pan: Lift the semifreddo from the pan using parchment paper and place on a serving platter or cutting board.
   

2. Slice cleanly: Dip a sharp knife in hot water, then dry completely before slicing into 2-inch portions. Repeat between cuts for clean edges.
   

3. To serve: Drizzle with reserved fruit jams and additional tahini, if desired.
   

TIPS

• Make sure your double boiler water is simmering, not boiling, to prevent scrambling the eggs

• Reserve some jam for serving to add fresh fruit flavor to each slice

• Store leftover semifreddo covered in the freezer for up to 1 month