Torrone e Miele Semifreddo

Grease a 900 g loaf tin with neutral oil, then line it completely with two overlapping sheets of cling film, leaving a generous overhang on all sides.

Crush the amaretti biscuits into rough rubble and finely chop the dark chocolate. Set both aside separately.

Whisk the egg yolks, 100 g caster sugar, honey, and vanilla in a large heatproof bowl set over a pan of barely simmering water, ensuring the bowl does not touch the water. Whisk continuously for 6–8 minutes until the mixture is pale, thick, and holds a ribbon for 3 seconds when the whisk is lifted, then remove from the heat.

Place the cold egg whites and salt in a separate heatproof bowl set over the same pan of simmering water. Add the remaining 50 g caster sugar and whisk continuously for 3–4 minutes until the sugar has fully dissolved and the mixture feels hot to the touch (71°C on a thermometer), then remove from the heat.

Transfer the hot egg white mixture to a stand mixer or use a hand mixer and whisk on high speed for 5–6 minutes until the meringue is glossy, stiff, and the bowl feels completely cool to the touch.

Whip the cold double cream to soft, billowy peaks — it should hold a gentle curl but not be stiff.

Fold the whipped cream into the cooled egg yolk mixture in three additions using a large spatula, working gently to keep the volume.

Fold the Swiss meringue into the cream-yolk base in two additions, using slow, deliberate strokes until just combined and no white streaks remain.

Scatter the crushed amaretti and chopped dark chocolate over the mixture and fold through with no more than four strokes — streaks and pockets of biscuit are desirable.

Pour the mixture into the prepared loaf tin, smooth the top with an offset spatula, and fold the cling film overhang tightly over the surface.

Freeze for a minimum of 6 hours, or overnight, until completely firm.

To serve, peel back the cling film, invert the semifreddo onto a chilled serving plate, and remove the remaining cling film. Scatter with toasted flaked almonds, slice with a hot, dry knife, and serve immediately.