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1. Line a loaf tin with cling film.
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2. In a bowl mix together the egg yolks, sugar and vanilla until combined.
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3. In a separate bowl whisk the egg whites until forms soft peaks.
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4. In another bowl whip the double cream.
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5. Fold the cream into the egg yolk mixture and then fold in the egg whites until all combined.
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6. Now blitz the pistachios in a blender so roughly chopped.
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7. Add the destoned cherries and pistachios to the semifreddo mixture, set some cherries aside to decorate.
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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.