Double line a 1 litre capacity loaf tin with cling film.

Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water.

Using electric beaters, beat for about eight minutes until the mixture is thick and pale.

Remove from the heat and set aside.

In a large bowl, whip the cream until stiff. Fold in the pale egg mixture until combined.

Pour half the mix in to the prepared loaf tin.

Add the jam to the creamy mixture and ripple it through a little.

Add the remaining creamy mixture to the tin, cover with cling film and place in the freezer to set for six hours or overnight.

To serve, turn the semifreddo out on to a serving platter and carefully remove the cling film.

You can serve with stewed or fresh fruit or an extra drizzle of jam.