Chocolate Nougat Semifreddo

4 eggs

125ml castor sugar

300g dark chocolate, chopped 100ml cream

400ml cream, whipped

100g nougat, chopped

100g pistachio nuts, roughly chopped extra nougat for serving extra pistachio nuts for serving bought chocolate sauce for serving fruit for serving (optional)

Grease and line a 30cm x 12cm loaf tin with cling wrap.

Combine the eggs and castor sugar in a bowl, and place over a pot of simmering water. Beat with an electric beater until very thick and pale.

Combine the chocolate and 100ml of cream in a bowl and microwave on 50% power for 1 to 2 minutes until melted and smooth. Set aside to cool.

Beat the cooled chocolate into the egg mixture.

Fold in the whipped cream. Fold through the nougat and pistachio nuts.

Spoon the mixture into the prepared loaf tin and place in the freezer until frozen. Unmould on to a serving plate. Drizzle with chocolate sauce and decorate with nougat, nuts and fruit.

Serves 8-10.