There is so much room to play with this versatile dessert and change the ingredients to your liking.
In case you don’t have Marsala* wine you can use rum, brandy or grappa.
Instead of walnuts** almonds work extremely well and very often I add them both.
Soak the raisins in Marsala or other liquor of your choice for 20 minutes.
Drain the raisins but keep the liquid, which will be used to flavour the semifreddo in the following step.
Beat the egg yolks with the honey and the reserved liquid from soaking the raisins.
Whip the cream to soft peaks and fold it into the egg and honey mixture.
Now gently stir in the walnuts and raisins.
Pour the mix into individual serving bowls and freeze for a minimum of 3-4 hours before serving.
Alternatively, you can use a springform cake tin of 18cm in diameter. I tend to pass the inside of the tin with a few drops of oil first and than layer it (from the inside) with the clingfilm.This step will make it easier to remove the semifreddo from the tin. Once you’ve prepared the tin, pour in the mixture and freeze.
Take it out a few minutes before serving, the edges should warm up a bit. Take your semifreddo out from the tin, turn it onto a serving plate and remove the cling film.
Garnish with some grated dark chocolate and figs.