Coffee stracciatella semifreddo

Melt the chocolate over a double boiler (or in the microwave on low in 30 second bursts) and let it cool until fluid but not hot.

Line the loaf pan with two crisscrossed pieces of plastic wrap, leaving overhang, and put it in the freezer.

In a large bowl, whip the cold, unsweetened heavy cream with a hand mixer from medium-low, increasing speed as it thickens, to firm peaks; do not overbeat or it turns grainy.

Drizzle all the chocolate crisscross over the surface of the cream so it solidifies; return the bowl to the fridge.

Separate the eggs, keeping any yolk out of the whites.

Beat the yolks with a quarter cup of granulated sugar, the instant espresso, kosher salt and vanilla on high about four minutes until pale, thick and ribboning.

Clean the beaters; whip the whites on low until foamy, then gradually add three tablespoons of sugar and raise the speed to medium peaks.

Scrape the yolk mixture into the cream and beat back to firm peaks, breaking the chocolate into fine shreds.

Fold in the beaten whites all at once.

Spread into the frozen loaf pan, wrap the overhanging plastic over the surface and freeze at least four hours, ideally the day before.

Scoop straight from the freezer to serve.