Cherry Semifreddo with Chocolate Ganache

Add the cherries, 30g sugar and the water to a small saucepan. Bring to the boil, stirring as you cook, then cover and simmer on a low flame for 15 minutes.

Allow to cool, remove the cherry stones, then purée.

Place the egg yolks into a bowl along with the remaining sugar, then beat until pale and fluffy with an electric whisk.

Whip the cream in another bowl until you have soft peaks.

Mix ¾ of the cherry purée into the egg yolk mix along with the vanilla essence and gently fold in the whipped cream.

Pour some of the mixture into the prepared tin and some of the remaining cherry purée, swirling through to create a ripple effect.

Add more of the mixture and repeat with the cherry purée.

When finished, cover the top with cling film and freeze for at least 8 hours.

To make the ganache

Break up the chocolate and put into a small saucepan with the cream. Gently heat until the chocolate has melted and serve alongside slices of the semifreddo.