Chocolate Semifreddo

First, you need to make the zabaglione (Italian frothy custard). Place the egg yolks and sugar in a large mixing bowl and whisk with an electric whisk until pale and thick.

Place the bowl over a pot of hot water (don't let the water boil and don't let the bowl touch the water). Whisk with a hand whisk whilst slowly adding the marsala and add the vanilla. Continue to whisk until the zabaglione is frothy, pale and doubled in size. Set the pot of water aside off of the heat with the zabaglione still on top to keep warm.

Tip: The zabaglione should be thick enough to see a trail from the whisk and no more.

Next melt the chocolate by using the same method as above (mixing bowl over simmering water) you can also melt the chocolate in a microwave heating it at 30-second bursts at a time whilst taking it out to stir.

Set the melted chocolate aside to cool and add the cream to a stand mixer (you can use a hand-held electric mixer or hand whisk to do this too) whip the cream to stiff peaks.

Slowly add the melted chocolate into the zabaglione until completely incorporated. Add one third of the whipped cream into the chocolate mixture and fold it gently as if you were folding cake batter. Continue doing this adding 1 third at a time until the cream and custard are combined.

Line a loaf tin with cling film and spoon the semifreddo mixture into the tin. Spread it out in an even layer and give it a gentle tap to get rid of any air holes.

Cover the top with the rest of the cling film and freeze overnight.