Line an 8 ½ x 4 ½-inch loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.

Using a stand mixer fitted with the whisk attachment (or handheld mixer), whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.

Place the eggs, sugar and salt in a heatproof bowl (could be a mixing bowl for your stand mixer) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until mixture is emulsified, slightly foamy, and reaches 160 F degrees. This may take about 8 minutes. This step will help the eggs whip more easily.

Transfer the egg and sugar mixture to a clean mixing bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to pale yellow color and has doubled in volume, about 3 to 4 minutes.

Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you longer see white streaks.

Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it starts to separate.

When ready to serve, remove the top layer of plastic wrap and invert pan onto a cutting board or serving platter. Carefully pull on overhanging plastic to release semifreddo from pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.