Coffee semifreddo

1.Spray a baking tray with oil. Line base and sides of a 19x9cm loaf pan with baking paper.

2.Combine half the sugar with 1/2 cup water in a small saucepan on low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil; boil, without stirring, for 8 minutes or until rich golden brown. Remove from heat; allow bubbles to subside. Spread hazelnuts in a single layer over prepared tray. Pour toffee over nuts; stand at room temperature for 20 minutes or until set. Using a rolling pin, break praline into small pieces. Store in an airtight container until required.

3.Meanwhile, place egg yolks, eggs and remaining sugar in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Using an hand held electric mixer or whisk, beat mixture for 5 minutes or until thick and creamy. Remove from heat; stir in liqueur and zest. Cover with plastic food wrap. Chill for 15 minutes.

4.Fold whipped cream into cooled egg mixture. Pour into prepared pan. Cover with plastic food wrap. Freeze for 6 hours or until firm. Turn out semifreddo onto a serving plate. Serve topped with praline and raspberries.