Jamie starts his Semifreddo recipe by roughly chopping up his three Snickers (or Marathon) bars.
He places them (but saving a few pieces) into a mixing bowl over hot water, and slowly melts, moving it around with a whisk occasionally. Jamie also adds 50 grams of 70% chocolate to make things even richer!
Jamie then separates his four eggs. Placing yolks in one bowl, whites in another.
In the bowl with the yolks, Jamie adds 50 grams of caster sugar and all the seeds from one vanilla pod – you could use a few drops of extract if you prefer.
He beats the yolks, sugar and vanilla together until creamy and smooth.
In another bowl, Jamie whips up 500ml of double cream until stiff.
Now turning to the bowl with the whites, Jamie adds a pinch of salt, and whisks the whites until they form firm peaks.
Once the whites have been whisked to peaks, Jamie folds them into the yolks and sugar and then also folds in the double cream. Jamie whisks the mixture gently, ensuring everything is thoroughly mixed together.
To mix the chocolate with the Semifreddo, Jamie pours half of the liquid into the chocolate bowl and folds together until mixed.
Once the first half has been folded in, he pours in the rest and folds together once more.
When all of the chocolate has been mixed in, Jamie sprinkles the remaining chocolate bar over the top, and places the Semifreddo into the freezer for around two hours to set.