Ingredients:

• 200g – Raisins
• icing sugar, to serve
• cinnamon, to serve for the sabayon
• 100 g – castor Sugar
• 75 g – liquid glucose
• 250 g Egg yolks (about 7 Egg yolks) – for the Italian meringue
• 150 g – castor Sugar
• 200 g – Egg white (8-10 Egg whites)
• 500 g – bitter chocolate (72 per cent cocoa solids)
• 800 ml – whipping Cream for the sugared Almonds
• 200 g – caster Sugar
• 300 g – whole Almonds

Method:

1. In a pan, add 100 g sugar and liquid glucose to 75 ml of water and bring to the boil. Allow to boil for 3 minutes.
2. In a bowl, start to whisk the egg yolks over boiling water for one minute, slowly add the sugar syrup and remove from the heat. This is the sabayon.
3. For the Italian meringue, make a sugar syrup (like stated before) with 50 ml water and 150 g sugar.
4. Whisk the egg whites in a blender, until fluffy, then slowly add the sugar syrup.
5. Melt the chocolate in a bowl over simmering water. Whip the cream into soft peaks.
6. Add a third of the cream to the chocolate. Add the Italian meringue and the rest of the cream.
7. Fold in the sabayon, add the raisins and mix through gently.
8. Set the semifreddo mixture in a mould (bowl or terrine) lined with cling film.
9. Place in the freezer to set. Heat 200 g sugar with 50 ml water and place over high heat.
10. Once the sugar starts to colour, add the almonds. When they are covered in caramel remove from heat.
11. When the semifreddo is frozen, turn out of the mould.
12. Cut into wedges or slices, dust with a mixture of icing sugar and cinnamon, and serve with sugared almonds.