Zabaglione Semifreddo

All my Bologna students who visited Parma will remember this dessert. It came at the end of the midday banquet that rewarded them for a long, albeit instructive, morning in a local dairy studying the production cycle of parmigiano-reggiano (Parmesan).

This is an example of a true semifreddo, made without an ice cream freezer. You will note that each layer of the semifreddo is spread on the other after the preceding one has solidified, to prevent the two from run