Baci semifreddo

Serves 10 Prep time 30 mins, cook 35 mins (plus freezing)

You'll need to begin this recipe a day ahead.

Step-by-step instructions Line a 2 litre-capacity mould with plastic wrap or baking paper.

Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).

Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.

Meanwhile, whisk cream and crme frache in a bowl until soft peaks form.

Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.

Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.

Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.