Almond semifreddo (Semifreddo alle mandorle)

1. For the almond brittle, melt the sugar in a frying pan over medium heat without stirring to a golden caramel, stir in the roughly chopped almonds and immediately turn out onto baking paper; once cool, break into rough pieces.

2. Line a loaf tin of about 25 cm with cling film.

3. In a heatproof bowl over steam, whisk the egg yolks with the sugar constantly for 6-8 minutes until thick and foamy and about 75 °C, then remove from the heat and whisk until cold.

4. Whip the cream with the almond extract to soft peaks and gently fold it into the egg mixture with a spatula, then stir in two-thirds of the brittle.

5. Smooth it into the tin, cover and freeze for at least 6 hours (or overnight).

6. Take it out 10 minutes before serving, turn it out onto a plate, peel off the film, cut into slices and sprinkle with the remaining brittle.

Tip: "Semifreddo" means "half-cold": the whipped eggs and cream keep it creamy without an ice-cream machine; serve it with hot chocolate sauce or fresh berries, and it keeps for 2 weeks in the freezer.