Ruby's Crunchie Semifreddo

INGREDIENTS (makes 8 servings, for more just make 2...)

500 ml double cream
3 eggs, separated
125 g caster sugar
3 Crunchie bars, bashed coarsely with a rolling pin

DIRECTIONS
Line 2 500ml loaf tins with cling film and refrigerate.

Whip the double cream in a mixing bowl just until thick.

Separate the eggs into a second and third mixing bowl.

Add the caster sugar to the egg yolks and beat with a whisk until fluffy and pale yellow.

Whisk the egg whites until stiff.

Fold the egg yolk mixture into the stiff egg whites, add the whipped cream, and mix very gently.

Sprinkle an even layer of the Crunchie bits on the bottom of both tins.

Top with a layer of the creamy mixture. Repeat with alternating layers until you’ve used up the ingredients. Cover and place in the freezer for at least 3 hours.

To serve, turn semifreddo out onto a serving plate, peel off the plastic wrap, and let stand 5 minutes to soften slightly.

Cut into thick slices and enjoy. You could pour a sauce or fruit coulis over, but I don’t think it needs anything else really!