This is traditionally a celebratory dish in Italy. Proper Italian nougat isn’t cheap, as it involves expensive ingredients such as nuts and sometimes honey, so this is for special occasions. It is of course delicious, and the nutty, creamy flavour is complemented by the kick of brandy and chocolate, and very easy to do as long as you have an electric whisk. You will need 6 x ramekins or 1 x 500ml loaf tin

2 eggs, separated

1½ tbspns brandy

200g hard Italian nougat, finely chopped, then blitzed to a course powder

250ml double cream

50g milk chocolate, finely grated – ideally Green and Black

1 tsp cocoa

• Line the ramekins or loaf tin with cling film, leaving plenty of overhang.

• Separate the eggs. Beat the egg yolks in a large mixing until pale, then whisk in the brandy. Gently fold in the nougat. Set aside

• Whisk the egg whites until they form soft peaks. Set aside

• Whisk the cream until it forms soft peaks. Fold into the nougat mixture. Fold the egg whites into the mixture. Spoon into the ramekins, fold the cling film over the top and freeze for 8 hours until solid

• Sift a little cocoa powder on the bottom of the serving plate. Remove the semifreddo from the freezer just before serving , and turn it onto each plate (or cut into slices if making one large one). Top with the finely grated chocolate and another sprinkle of cocoa. Serve immediately