Tiramisu-style semifreddo

Line 4 large muffin moulds or 10 x 4 cm springform cake tins with clingwrap. In a bowl large enough to hold all the ingredients, beat the cream until soft peaks form. Chill until required.

Whisk the egg yolks, honey and 30 g icing sugar in an electric mixer until pale and thick.

In a third bowl, beat the egg whites using a handheld electric mixer until soft peaks form. Gradually add the remaining icing sugar to the egg whites and beat until glossy but not too stiff.

Gently fold the egg yolks and egg whites into the chilled cream. Divide the mixture in half. Add the espresso powder to one batch and fold to combine.

Spoon the espresso mixture into the moulds to fill them halfway, then top with some mixture from the second batch. Smooth and freeze overnight.

To make the coffee syrup, simmer all the ingredients until reduced by half. Remove from the heat and allow to cool. Just before serving, soak the biscuits in the espresso and Marsala for 5 minutes.

Unmould the semifreddo onto plates, top with the soaked biscuits, a drizzle of coffee syrup and a dusting of cocoa.

Cook's note: Semifreddo is one of my favourite make-ahead desserts. All you have to do on the day is assemble and serve. It's important not to overwhip the cream or egg whites – take the time to make sure they’re just right.

Semifreddo, which translates from Italian as “half-cold,” combines the richness of ice cream with the creaminess of frozen mousse. And you don’t need an ice-cream maker to conjure it up. Here are some top tips from the pros:

1. Chill the beaters and bowls before whipping the cream, recommends Italian cooking doyenne, Marcella Hazan.
2. Struggling to demould? Gennaro Contaldo advises lining your moulds with clingfilm to avoid a melting mess.
3. Yotam Ottolenghi turns his semifreddo into a sundae. Remove from the freezer 10 minutes before serving and pile soft scoops into cocktail glasses.