Cherry semifreddo

Ingredients

5 large fresh free-range eggs

7 tablespoon sugar

500ml  double cream

220g cherry

150ml brandy

100g grated dark chocolate

Put the cherry with 3 table spoons of sugar and the brandy in a saucepan and reduce to a syrup consistence. Put aside to cool down. Then drain the cherries and keep the syrup. Separate the eggs first, putting the yolks in one bowl, the whites in another. Whisk the whites until they form very stiff peaks. Whisk the yolks with the rest of the sugar until light and fluffy.

In another bowl, whip the cream until soft. Now add the cherries, half of the syrup to the cream and the grated dark chocolate . Gently fold in until everything is mixed together. Add to the yolks mix and fold all together. Finally mix the whites to the mixture. This is a crucial moment. The smothness of the semifreddo depend on the airy whites  as well so fold it carefully. Lightly grease a loaf tin and line with cling film. Put everything into the tin and freeze for about 2 hours - by this time it will be semi-frozen.