Apricot & Coconut Semifreddo

Prep a loaf pan. If using metal you'll need to line it with cling film.

Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes

Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.

Take the bowl off the heat and whisk rapidly on high speed to cool.

Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.

Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.

Fold through the egg mix.

Use a blender to puree 4 of the apricots.

Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.

Slice 2 of the apricots and set aside.

Pour the egg and cream mix into the loaf pan on top of the slices.

Cover with cling film and freeze for 8 hours before serving.