Method

Place cream in a large bowl and whisk until just stiff, then refrigerate until ready to use. Combine eggs, egg yolks and castor sugar in a medium-sized heat-proof bowl and whisk. Place bowl over a pot of gently boiling water, making sure the bowl doesn’t touch the water. Whisk continuously for 5-6 minutes until mixture is pale and creamy. Remove from heat and continue whisking until mixture is thick and cool. Pour the egg mixture into chilled whipped cream and stir well. Gently stir in pomegranate juice.

Pour half the mixture into a 1.5l loaf tin, scatter fresh pomegranate seeds and pour over remaining liquid. Cover tin with cling wrap and freeze overnight for a delicious semifreddo.

For the syrup, heat sugar and water in a small pot, stirring gently until all the sugar has dissolved. Bring to the boil and allow to simmer for 2–3 minutes; remove from heat and cool. Add fresh pomegranate seeds and juice to syrup and stir well to combine. To serve, quickly dip loaf tin in hot water, unmould semifreddo onto serving platter, pour over syrup and serve immediately.

Top tip: The yolks of organic eggs are generally paler than those of other eggs, which helps to give a semifreddo its creamy colour.