Chocolate, mascarpone & pistachio semifreddo

Melt the chocolate in a heatproof bowl over a pan of gently simmering water (or in short bursts in the microwave), then set aside to cool.

In a large bowl set over a pan of boiling water, whisk together the eggs, honey and caster sugar using an electric handheld mixer for 5-7 minutes until pale, thick and doubled in volume. The mixture should fall in ribbons when you lift the beaters, and the ribbon should linger on the top for 3-4 seconds.

In a separate bowl, whip the double cream and mascarpone to soft peaks. Gently fold the whipped cream mixture into the egg mixture in two additions to keep it light-textured and airy.

Divide the combined mixture in two, pouring one half into the slightly cooled melted chocolate and folding gently until fully incorporated. Leave the other bowl plain – this is your mascarpone batter. Stir in the nougat and two-thirds of the pistachios.

Line a 900g loaf tin with a double layer of clingfilm, with enough overhang to wrap over the top. Spoon alternate dollops of the chocolate and mascarpone mixtures into the tin, then swirl gently with a skewer or knife to create a marbled effect. Don’t overmix – you want distinct ripples of each flavour.

Jiggle the tin to smooth the top, then cover with the overhanging clingfilm and freeze for at least 6 hours, or overnight, until solid.

When ready to serve, turn the semifreddo out onto a chilled serving plate and peel off the clingfilm. Top generously with fig quarters, blackberries and the remaining pistachios, then leave to soften for 5-10 minutes before slicing.