Chocolate and hazelnut meringue semifreddo

Line a 900g/2lb loaf tin with baking paper. Add two of the crumbled meringues into the bottom of the tin, distributing evenly.

Put half the cream in a pan and heat gently. Meanwhile, put the chocolate and Nutella in a bowl.

When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally, then add the Frangelico and cool to room temperature.

Beat the egg whites in a clean mixing bowl until stiff, then add the sugar and beat again until you have a thick, shiny meringue.

Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the whole nuts and remaining meringue chunks.

Carefully scrape the mixture into the loaf tin and then freeze until solid – at least 5 hours, but preferably overnight.

Take out of the freezer and let the semifreddo sit at room temperature for 15 minutes before slicing and serving with a glass of Frangelico.