• 10 eggs, separated
• 2 cups sugar
• 1/4 cup cognac
• 1 quart heavy cream
• 3 cups peach jam
• 5 peaches, thinly sliced

Beat the egg yolks with the sugar until pale yellow and creamy, about 5 minutes in an electric mixer. Beat the egg whites in a clean mixer bowl as well until they hold stiff peaks. Beat the heavy cream in another clean bowl until soft peaks form.

Brush 20 individual 3" molds, or 3 larger molds with the cognac. Fold the egg whites into the beaten egg yolk-sugar mixture, being careful not to deflate the egg whites; fold in the whipped cream. Spoon half of the egg-cream mixture into the molds; it should be between 1/3' and 1/2" high. Place on a baking sheet and freeze until set, about 1 hour. Top evenly with the peach jam (about 2 and 1/2 tablespoons per semifreddo), and cover with the remaining egg-cream mixture (again, about 1/3" to 1/2' high). Return to the freezer until set, about 1 more hour.

Serve chilled, garnished with the sliced peaches. Serves 20

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