How to cook
Beat the cold liquid cream.
Add the honey and Philadelphia, while stirring gently with a spoon until the products are well homogenized.
Dilute the brandy with water. Cut the peaches into small pieces. Mix them with the whipped cream.
Cover the elongated cake tin with a piece of nylon. Dip each ladyfinger in the diluted brandy and arrange them along the walls of the tin.
Pour half of the cream, smooth it out and arrange a row of brandy-syruped ladyfingers.
Pour the remaining cream on top and cover it with ladyfingers.
Cover the semifreddo with a piece of nylon, put in the freezer until it sets.
Wait for the dessert to defrost a bit before slicing it.
When serving, pour each piece with a topping of choice.