My birthday is in December but sometimes I think I would have been better off if I'd been born in the summer. Our household tradition when I was growing up was that the birthday person got to pick what they wanted for dinner and dessert on their big day. My request: shish kabobs cooked outside on the grill (Is there an other way to cook shish kabobs?) and frozen strawberry pie, some wonderful frozen combination of (I'm guessing) strawberries, cool whip, and yogurt in a graham cracker pie shell. My menu never varied from year to year. Never.
So the other night while scouring through my old cooking magazines looking for a dessert to make for a dinner party we were throwing, I found in the back of the July 2013 issue of Bon Appetit a recipe for plum semifreddo. Something about that dessert struck a chord. The base of the semifreddo was a combination of meringue and whipped cream with a red plum puree folded throughout and frozen in a loaf pan. I saw potential but, as good as I'm sure the original recipe is, I felt the need to tweak it (and when I say "tweak" I mean make something else entirely).