Amaretto Semifreddo

Simple, stylish make-ahead dessert

1. 1

   PREP
   Put the amaretti biscuits into a food bag, crush with a rolling pin and set aside. Roughly chop the dark chocolate.

2. 2

   WARM
   Separate the eggs. Mix the egg yolks, sugar and cornflour in a small pan. Add the milk and mix well. Warm the mixture over a very low heat, stirring continuously. Remove from the heat just before it reaches boiling point.

3. 3

   CHILL
   Chill the mixture by plunging the pan into a bowl of ice cold water. Then put the mixture into a bowl, cover with cling film and refrigerate.

4. 4

   FOLD
   Whip the double cream and carefully fold it into the creamy mixture together with the amaretti and chopped chocolate.

5. 5

   FREEZE
   Line a 20x10x5 cm loaf tin with cling film. Pour the mixture into the prepared tin and transfer to the freezer for at least 12 hours.

6. 6

   SERVE
   A couple of minutes before serving, dip the tin into cold water for a few seconds then turn it upside down on a serving plate. Remove the cling film and dust the dessert with cocoa powder.
   Decorate the pudding with chocolate shavings.