Chocolate and toffee semifreddo

Serves 6 Desserts and puddings

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Method

For the toffee sauce, place the butter, sugars and syrup in a saucepan and melt over a low heat until combined. Remove from the heat, then stir in the cream. Put the pan back on a low heat and cook for 15 minutes. Set aside side to cool completely. For the semifreddo, whisk the sugar and egg yolks together in a large bowl until pale yellow. In a separate bowl, whisk the cream until it forms soft peaks. Wash the whisk well and then, in a third bowl, whisk the egg whites until they form stiff peaks. Gently fold the cream, egg whites, 3tbsp of the cold toffee sauce and the chopped chocolate into the egg yolks and spoon the mixture into a container to freeze for at least 2 hours. Remove from the freezer 10 minutes before serving with the remaining toffee sauce.