Caramel semifreddo

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Remove from the heat and continue whisking until cool. 

Whisk 3 ½ cups cream until soft peaks form, then gently fold into the egg mixture until combined. 

Dissolve the remaining caster sugar in the water over a low heat, then boil for 5 minutes until golden.

Remove from the heat and add the remaining cream. Stir to combine, then cool. 

Stir the caramel and malted puffs into the semifreddo and freeze for 4 to 6 hours.