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Sunflower oil spray
4 large eggs, separated
100g light muscovado sugar
2 tbsp coffee liqueur such as Tia Maria
300ml pot essential Waitrose Double Cream
150g plain gingerbread biscuits, roughly crushed
100g dark chocolate, roughly chopped
1 Spray a 1.75 litre loaf tin with oil and line with a double layer of cling film.
2 Place the egg yolks in a large bowl with the sugar and Tia Maria, and whisk until voluminous and thick enough to leave a trail. Beat the cream in a separate bowl until it forms soft peaks then stir into the egg yolk mixture with the gingerbread and dark chocolate.
3 In a separate bowl, use clean beaters to whisk the egg whites until stiff then fold into the gingerbread mixture. Pour into the tin, cover with clingfilm and freeze overnight or up to one month.
4 Turn out the semi-freddo and cut into thick slices using a serrated knife.
Lay a long strip of parchment down the length of the tin before lining with clingfilm to make lifting out the semi-freddo easier.
This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.
This recipe was first published in November 2014.