Cranberry & amaretti semifreddo

To make the sauce, put the cranberries, sugar and clementine juice in a medium pan. Cook over a medium heat for 10-12 minutes, until syrupy. Transfer to a medium bowl to cool completely.

Grease and line a 900g loaf tin with 1 long strip of baking parchment (so it overhangs the edges). In a large bowl, use electric beaters to whisk the egg whites to stiff peaks. Add 2 tbsp sugar, one spoon at a time, and continue to whisk until the meringue becomes glossy; set aside. Clean the beaters. In a separate bowl, use the beaters to whisk the egg yolks and remaining sugar together for a couple of minutes, until really pale and creamy. In a large bowl, use a balloon whisk to whip together the cream, vanilla, almond extract and clementine zest, until it just reaches soft peaks. Fold the cream mixture into the yolk mixture, making sure it’s incorporated, then gently fold in the meringue.

Set aside ¼ of the cranberry sauce. Add about 1½ tbsp of the cranberry sauce to the base of the lined loaf tin. Spoon some of the semifreddo mixture on top, followed by a handful of amaretti. Repeat the layers until the tin is full. Use a skewer to gently swirl the mixture. Cover and freeze for 6 hours, or ideally overnight, until firm. When you’re ready to serve, fill a large bowl with hot water, then dip the bottom of the tin into the water for 30 seconds and invert onto a serving plate. Top with the reserved cranberry sauce, some more amaretti and the extra zest