This recipe was a necessity in my house following the usual Easter glut of cheap chocolate being brought home gleefully by the 8 year old, from school friends, teachers, egg hunts and family members. As I find myself repeatedly having to explain on Instagram and Twitter, I am the chief cook in my household, so not everything that comes out of my fair hands is vegan, but everything that goes into my mouth is. This semifreddo was enjoyed by many visitors to my home over Easter weekend – and if you have any left over Creme Eggs or similar, it’s a good way to use them up.

Creme Egg SemiFreddo recipe by Jack Monroe

Creme Egg SemiFreddo recipe by Jack Monroe

Serves 10 at 31p each

3 egg yolks, 39p (15 mixed weight free range eggs, Asda)

50g sugar, 3p (64p/1kg, Asda)

5 Creme Eggs (£1.65/5, Tesco Express)

300ml double cream, £1.05 (£1.05/300ml, Asda

First peel the foil from the creme eggs and halve them. If you have a small bullet blender, pop them in and blast to smithereens. They will cluster in clumps of fondant-chocolate stickiness, which is exactly what you want. If you don’t have a blender, roughly chop them with a large heavy knife, and then again, and again, to achieve a similar result. Set to one side – you’ll need this in a moment.

Separate your egg yolks from the whites and reserve the whites to use later. They make excellent meringues, or can be used to bind burgers or for baking.

Pop the yolks in a large bowl and beat well with a balloon whisk (that’s an ordinary whisk to you and me) until pale and fluffy. Add the sugar and repeat until the yolks double in size. Add a dash of cream and repeat.

Add the cream gradually, beating well; you should feel the mixture start to stiffen as it takes in the air you’re knocking into it. Add the creme egg mixture and fold in gently, continuing to beat until the cream stands up in stiff peaks when you remove the whisk. This can take up to 10 minutes and contrary to belief, bashing it about won’t make it happen any faster. A firm and rhythmic hand often achieves a far more pleasurable end result.

Lightly grease a loaf tin and pour the mixture in – I added extra Creme Egg to the bottom, which will be the top when it is tipped out. Freeze for 4 hours, or overnight.

A semifreddo is a soft-serve and very light ice cream, so remove this from the freezer just before serving and return it as soon as possible.

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