Easy Chocolate and Vanilla Semifreddo

Carefully line the base and sides of a 1 litre plastic container with a large piece of cling film (you must ensure there are no splits or gaps in it)

Set aside

Crush the amaretti biscuits in a bowl and stir in a generous splash of the liqueur

Spoon the mixture evenly over the base of the lined container and place in the freezer

Break up the chocolate and place in a bowl set over a pan of simmering water (taking care that the bottom of the bowl does not actually touch the water)

Allow to melt

Once melted, remove from the heat and leave to cool a little

Using an electric whisk, beat the egg yolks with the sugar until pale and thickened

In a separate bowl, whisk the egg whites to form stiff peaks, then fold them into the yolks and sugar

Divide the mixture equally between 2 bowls

Add the melted chocolate to one bowl and mix well

To the other bowl add the cream, another touch of the liqueur and the vanilla seeds

Remove the container from the freezer

Pour in the chocolate mixture first

Lightly tap the container on a work surface to level the mixture, then pour the vanilla mixture over the top

Tap gently again to even out

Cover with cling film and return to the freezer overnight to set (it needs to freeze for at least 12 hours)

When ready to serve, allow to soften slightly at room temperature, then tip on to a chilled plate and cut into slices with a knife warmed in hot water

Serve immediately