make the semifreddo
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a few inches of overhang all around. In the bowl of a stand mixer fitted with the whisk, beat the egg yolks at medium speed until they begin to lighten in color, about 2 minutes. In a small, microwave-safe bowl, stir the honey into 1 1/2 teaspoons of water until dissolved. Microwave at high power until very hot, about 45 seconds. With the mixer at low speed, slowly pour the hot honey into the yolks; increase the speed to high and whip until pale yellow and fluffy, about 8 minutes.