Almond Praline Semifreddo with Cherry Syrup

Lightly oil a baking tray. Put the flaked almonds and 75g of the caster sugar in a dry frying pan over a medium heat, stirring until the sugar melts to a golden caramel and coats the nuts. Tip onto the tray, spread out and leave to cool completely.

Break the cooled praline into pieces, then pulse in a food processor or bash in a bag until you have a mix of fine crumbs and small crunchy shards.

Line a 900g loaf tin with cling film, leaving enough overhang to cover the top. Whip the double cream with the vanilla until it forms soft peaks, then chill while you whisk the eggs.

Whisk the egg yolks with 50g caster sugar until pale and thick. In a separate clean bowl, whisk the egg whites with the salt to soft peaks, then whisk in the remaining 25g caster sugar until glossy.

Fold the yolk mixture into the whipped cream, then gently fold in the egg whites and most of the almond praline. Spoon into the lined tin, level the top, cover and freeze for at least 8 hours or overnight.

For the cherry syrup, simmer the cherries, lemon juice and icing sugar for 6-8 minutes until the fruit softens and the juices turn glossy. Cool, then chill until needed.

To serve, unwrap the semifreddo and turn it onto a chilled plate. Leave for 5-10 minutes to soften slightly, slice with a warm knife and spoon over the cherry syrup and remaining praline.