Whip cream until soft peaks form. Cover and refrigerate

Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream

Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm

Combine watermelon, mango, passion fruit pulp and mint

Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey