1. Line a loaf tin with cling film.

2. In a bowl mix together the egg yolks, sugar and vanilla until combined.

3. In a separate bowl whisk the egg whites until forms soft peaks.

4. In another bowl whip the double cream.

5. Fold the cream into the egg yolk mixture and then fold in the egg whites until all combined.

6. Now blitz the pistachios in a blender so roughly chopped.

7. Add the destoned cherries and pistachios to the semifreddo mixture, set some cherries aside to decorate.

8. Pour the mixture into the loaf tin and cover in cling film. Freeze over night. When ready to serve leave out for 20 mins to thaw slightly and then slice.