Double Chocolate Semifreddo Terrine

Semifreddo: Line a terrine or loaf tin, about 2 litre capacity, with plastic wrap, allowing it hang 10 cm over the sides. Brush the biscuits with the liqueur and place in the base of the tin.

Put the egg yolks and 100 grams of the sugar in a bowl. Cut the vanilla bean in half and scrape out the seeds. Add to the eggs and sugar and beat until the mixture is very thick and pale.

Whip the cream in another bowl until soft peaks form. Roughly chop both chocolates and the meringues and set aside.

Beat the egg whites until foamy then add the remaining 50 grams of sugar and beat until thick and glossy. Use a large metal spoon to fold the three mixtures and the chocolate and meringues together. Pour the semifreddo into the prepared tin and give a gentle tap on the bench to settle the mixture. Pull the plastic wrap tightly over the top and wrap the tin in another layer of plastic wrap. Freeze for several hours to set.

Coulis: Purée the raspberries in a food processor with 1 tablespoon of icing sugar. Taste for sweetness, adding more sugar if needed. Blend again and add a good squeeze of lime juice. Push the coulis through a fine sieve to remove the seeds. Set aside.

To serve: Use the plastic wrap to pull the semifreddo out of the tin. Discard the plastic and place the semifreddo on a serving platter. Dust the top with icing sugar. Use a warm knife to cut the terrine into slices and serve with the raspberry coulis. Serves 8

Savoiardi biscuits: also known as lady fingers, these crisp Italian biscuits are available in packets from supermarkets and specialty food stores.