Milk Chocolate Semifreddo

Step 1: Grease a 14cm x 24cm big loaf pan and line base and sides with baking paper, extending 5cm above the edges.

Step 2: Place chocolate in a heatproof bowl sitting over a saucepan of simmering water and stir until smooth and then remove and cool to room temperature.

Step 3: Beat egg yolks and sugar in a small bowl of an electric mixer until pale and creamy and then add cream and vanilla and beat until thickened and then beat until thickened and then beat in melted chocolate and transfer to a big bowl and fold in yoghurt.

Step 4: Beast egg white in a clean bowl of an electric mixer until soft peaks form and then gently fold into chocolate mixture and then poon into prepared pan and smooth over the top and then scatter evenly with nougat and freeze covered for about 4 hours or overnight until firm.

Step 5: To serve, turn out semifreddo on to a serving plate and then refrigerate for 30 minutes.

Step 6: Cremble flake over top and decorate with extra nougat.