In a large mixing bowl, add the peanut butter, honey and orange juice. Mix with a spatula to turn in a creamy mixture. Reserve.
With the help of an electric mixer or whisk, whip the whipping cream for around 3 minutes.
Take 1/3 portion of already whipped cream and mix well with the peanut butter mixture. Add the remaining whipping cream and gently incorporate with the remaining whipped cream.
Transfer to individual cups or serving bowls and leave in the freezer for at least 1 hour.
Brew 1/2 cup of coffee and leave in the fridge to cool.
Remove the semifreddo from the freezer 10 minutes prior to serving, add 1 tablespoon of cold coffee to each dessert, top with nuts and serve right away.
Notes
Storage: Keep the semifreddo in the fridge for up to 3 months.