Serves 8–10

250 ml (9 fl oz/1 cup) pouring (whipping) cream (35%)

120 g (4¼ oz/½ cup) mascarpone

60 ml (2 fl oz/¼ cup) amaretto liqueur

2 free-range eggs, beaten

4 free-range egg yolks, beaten

110 g (3¾ oz/½ cup) caster (superfine) sugar

95 g (3¼ oz/¾ cup) slivered almonds, lightly toasted (see note)

Put the cream, mascarpone and amaretto in the bowl of an electric mixer with a whisk attachment, and whisk until the mixture begins to hold its shape but is still soft. Refrigerate until needed.

Put the egg, egg yolk and sugar in a stainless steel bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Whisk together until the mixture has increased in volume and thickens, about 5 minutes. Remove the bowl from the heat and continue whisking for a further 5 minutes, or until the mixture has cooled. Fold in 65 g (2¼ oz/½ cup) of the toasted almonds and the whipped cream.

Lightly grease and line the base and sides of a 1.25 litre (44 fl oz/5 cup) capacity rectangular mould with baking paper, leaving a 10 cm (4 inch) overhang on all sides. Pour the semifreddo mixture into the mould, cover with the excess baking paper and then with plastic wrap, and freeze for 12 hours or overnight.

Turn out the semifreddo from the mould and cut into slices. To serve, sprinkle the remaining almonds over the top.

NOTE: To toast the slivered almonds, place them on a baking tray and put them in a preheated 150°C (300°F/Gas 2) oven for 10 minutes, or until golden, being careful as they will burn easily.