I'm looking into semifreddo recipes and I'm surprised to see why there are so many variations. Some used a cooked sabayon, others use it raw yolks, another one uses no egg yolks at all. Some use a Swiss meringue, others a French and another one an Italian. One recipe said you need a crust to prevent the frozen product from sticking to the plastic?
So I'm am not a pastry chef but my basic understanding is that semifreddo is a 3 piece puzzle: Whipped Cream, Meringue, and Custard. Correct?
What methods are you guys using? I'm thinking of going completely raw (French meringue, uncooked sabayon). How longs does a semifreddo hold in the freezer for?