Strawberry and Pistachio Semifreddo
In a large mixing bowl, add the thickened cream. Using an electric beater, whisk the cream until soft peaks form. Place the whipped cream in the fridge.
Prepare a double boiler by filling a medium saucepan with 2cm of water. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl is not touching the water. Place the double boiler on low heat, and add the eggs, yolks, and sugar. Using an electric beater, whisk for 5-10 minutes, or until mixture becomes very thick. Remove from heat and set aside to cool for 20 minutes.
Gently fold the egg mixture into the whipped cream. Pour half of the semifreddo into a freezer container before randomly spotting with the Beerenberg Strawberry Jam and pistachios. Top with the remaining semifreddo and place in the freezer for 4 hours to set.