Christmas pudding semifreddo

Method

1. Put the mixed vine fruit, mixed peel and marsala into a small pan and bring to a simmer over a medium heat. Simmer for 1 minute, then turn off the heat and leave to cool.
2. In a large mixing bowl, whisk the egg whites with a pinch of salt to stiff peaks, then gradually whisk in the sugar, 1 tbsp at a time, until you have smooth, glossy peaks.
3. In a separate large bowl, whisk the double cream and spices together to form soft peaks. In another medium bowl, lightly beat the ricotta with a fork until smooth.
4. Add the whipped cream, ricotta and almonds to the egg whites and fold gently to combine. Add the cooled vine fruits and marsala and fold in until just combined.
5. Line a 1 litre pudding basin with cling film, leaving some hanging over the edges. Gently spoon the mixture into the basin, then fold the excess cling film over the top to cover. Put in the freezer overnight.
6. Remove the semifreddo and transfer to the fridge 30 minutes before serving. Unwrap the top of the pudding and turn it out onto a plate. Remove the cling film, decorate if you like (see tip), then cut into wedges to serve.