If you don't have an ice cream machine, you can still make wonderfully creamy semifreddo that is soft enough to scoop straight from the freezer. This recipe utilizes that technique to pair together semifreddo with cherries and a Coca Cola and Lambrusco sabayon.
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This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.