Tiramisù Semifreddo

Combine the whole egg, yolks and sugar in a metal bowl. Place the bowl over a pot of simmering water. Use electric beaters to beat the egg mixture until it thickens and your beater leaves a trail (about 10 minutes). Remove from the heat and place the bowl in the fridge to cool.

In another bowl, beat the cream for 5-6 minutes until stiff peaks form. Remove the cooled egg mixture from the fridge and stir in the mascarpone, then fold in the cream gently keeping the mixture light and airy as you fold through.

Line a 2 litre-capacity loaf tin with plastic wrap, smoothing out as many folds as possible and ensuring you have a decent amount of overhang with the plastic wrap. Spoon 1/3 of the mascarpone mixture in the bottom. Sprinkle an even layer of grated chocolate on the top using 1/3 of the chocolate.

In a shallow pasta bowl combine the coffee and Frangelico. Take a savoiardi biscuit and quickly dip both sides in the coffee mixture ( do not soak them) then place on top of the mascarpone mixture. Repeat with a few savoiardi until you have an even single layer. Top the savoiardi with another third of the mascarpone mixture and grated chocolate, then top that again with another layer of dipped savoiardi. Finally place the remaining mascarpone mixture on top and top with grated chocolate.

Wrap the overhanging plastic wrap on top of the semifreddo to cover and freeze for at least 6 hours, but preferably overnight.

To serve, pull the semifreddo out of the tin using the plastic wrap for leverage, then invert the semifreddo onto a serving plate. Remove the plastic wrap and sprinkle with remaining grated chocolate. Set aside for 5-10 minutes to soften, then slice and serve