Lightly oil a 8 ½ x 4-inch loaf pan. Line with parchment paper, creasing the edges so it sits securely in the pan, and leaving plenty of overhang to cover the top of semifreddo when freezing.

In a large bowl, beat the mascarpone and ¼ cup sugar with a rubber spatula until smooth. Stir in vanilla. Transfer half of the mixture to a separate bowl.

In bowl #1, stir the peanut butter into the mascarpone (the mixture will become quite thick). Thin the mixture with 1-2 tablespoons warm water, stirring vigorously until smooth and creamy. Set aside.

In bowl #2, stir the strawberry preserves into the mascarpone until smooth.

In a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt to form soft peaks. On high speed, slowly “rain” in the remaining ¼ cup sugar until stiff peaks are achieved and you have a glossy meringue (this will take approximately 5 minutes). Divide the meringue between the mascarpone mixtures, and fold in just until no streaks remain.

Add the cream to the stand mixer bowl (no need to wash). Whip to soft peaks.

Divide the whipped cream between the mascarpone mixtures, folding in gently but thoroughly to ensure an even mixture with no visible streaks.

Reserve a few freeze dried strawberry slices for garnish, then crush the remaining strawberries in the bag.

Fold the crushed dried strawberries and fresh strawberries into the strawberry semifreddo mixture.

Fold ¼ cup chopped peanuts into the peanut semifreddo mixture.

Spoon the strawberry mix into the lined loaf pan. Smooth the surface with a knife or back of a spoon. Gently spoon the peanut mixture atop the strawberry layer, smoothing the top. Tap the loaf pan firmly on the counter to remove any air bubbles. Fold the parchment paper over the semifreddo and freeze at least 6 hours to overnight.

To serve, gently unmold the semifreddo onto a serving platter and remove the parchment paper. Garnish with remaining chopped peanuts and dried strawberry slices.

Run the blade of a sharp knife under hot water and slice semifreddo into 6 or 8 thick slices, wiping knife with a towel after each slice. Serve immediately.