Lightly oil a 1 litre loaf tin and line with cling film.

Beat the egg yolks, sugar and vanilla together with a hand-held whisk until thick and a trail is left when you lift the beaters.

Beat the egg whites in a clean dry bowl until they form stiff peaks. In a separate bowl, beat the cream until it holds its shape and forms soft peaks.

Gently fold the cream into the egg yolk mixture and then fold in the egg whites with a metal spoon in a figure-of-eight motion. Gently swirl the salted caramel throughout the mixture and transfer to the lined tin. Level the top, cover with cling film and freeze for 6 hours or until solid.

Meanwhile, make the praline. Line a baking tray with foil and brush lightly with oil.

Put the sugar in a heavy-based pan set over a low heat. Swirl the pan occasionally until the sugar melts. As soon as it darkens to a deep amber and starts to caramelise, remove from the heat and stir in the almonds. Spoon onto the lined baking tray and leave to cool and set hard, then smash into shards.

When you’re ready to serve, remove the semifreddo from the freezer and unwrap. Turn out onto a serving platter and top with the praline shards. Cut into slices and serve drizzled with extra salted caramel sauce.

This delicious dessert keeps well in the freezer for at least a month.

NOTE: Raw eggs are used to make the semifreddo, so pregnant women, older people and anyone with a severely weakened immune system should check before eating this.