Espresso fudge semifreddo

Chop the fudge into halves or quarters, don’t worry if this creates a few crumbs – keep those. Prepare a 900g loaf tin by lining it with non-stick baking paper, leaving plenty of overhang at the edges. Put 50g of the larger fudge pieces to one side (for serving, later) then put the rest of the larger pieces into the base of the prepared tin.

Dissolve the instant coffee in 1 tbsp of boiling water and stir this into the condensed milk.

Whip the cream in a large bowl until it holds its shape, then fold in the condensed milk mixture, the yoghurt, the rest of the smaller fudge pieces plus crumbs. Spoon the semifreddo (frozen dessert) mixture into the prepared loaf tin, wrapping the ends of the baking paper over the top lightly to cover. Pop in the freezer overnight to freeze.

Just before you’re ready to serve, remove the semifreddo from the freezer. Unwrap the baking paper and turn out onto a serving plate. If it doesn’t slip straight out of the tin, then fill a shallow bowl with warm (not hot) water and briefly dip in the base of the tin. The warmth should loosen it quickly so don’t leave it in the water for too long or your semifreddo will melt. Once on the plate, top with the reserved pieces of fudge and cut into slices to serve.