You’ll need to begin this recipe a day ahead.
Ingredients
Method
Main
1.Line a 2 litre-capacity mould with plastic wrap or baking paper.
2.Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
3.Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
4.Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
5.Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
6.Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
7.Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.
