Apricot Semifreddo

Pit the apricots, cut them in halves, and slice them into wedges (you can set aside 3-4 wedges for serving). Place them in a saucepan, sprinkle with 50 g of sugar, add the vermouth and lemon juice. Bring to a boil over medium-low heat, reduce the heat, simmer for 5 minutes, and let cool. Puree one-third of the apricots along with the syrup, leaving the rest of the slices for the filling.

Whip the cream to stiff peaks.

In a bowl suitable for a water bath, beat the egg yolks with the remaining sugar until light and fluffy.

Bring the rum to a boil.

Pour a little water into a small pot and bring to a boil. Place the bowl with the beaten egg yolks over the simmering water and gradually pour in the hot alcohol while continuing to beat. Keep whipping over the water bath until the mixture roughly increases in volume by half. Remove from the heat. Let it cool.

Gently fold the whipped cream together with the egg-and-rum foam and the apricot puree using a spatula.

Line a loaf pan with plastic wrap, leaving overhangs on the sides. Spread half of the cream mixture into the pan, add the apricot slices, and top with the remaining cream mixture. Smooth out the top, cover with the hanging edges of the wrap, and freeze for at least 4-6 hours, preferably overnight.