Roasted plum semifreddo

Preheat the oven to 180°C, gas mark 4. Grease and line a 21cm x 11cm loaf tin with cling film, using a dish towel to smooth out most of the creases.

Pit and halve the plums. Place them in a large roasting dish along with the sugar, cardamom and vinegar (raspberry or red grape). Toss to combine.

Place in the oven and roast for 20-30 minutes or until tender and golden. Remove from the oven and set aside to cool completely.

Set aside enough roasted plums to serve and place the rest in a blender. Blitz until smooth.

In the bowl of a stand mixer fitted with a whisk attachment, or in a medium bowl using a hand mixer, combine the eggs and 4 tablespoons of the caster sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on a high speed for 5 minutes, or until soft peaks form.

In a separate large bowl, combine the cream, remaining sugar, almond extract, vanilla extract (or 1 vanilla bean), and whisk until soft peaks form. Using a large metal spoon or scraper, add 1⁄3 of the whipped eggs to the whipped cream mixture and fold until smooth and combined. Repeat this process until all the whipped eggs have been folded through, making sure to retain as much air in the mixture as possible.

Pour the semifreddo into the loaf tin, and drizzle in some of the puréed roasted plums. Using a skewer, swirl the plum mixture through the semifreddo.

Cut the Belgian waffles to fit the top of the loaf tin and gently place over the semifreddo.

Cover with cling film and place in the freezer overnight to set.

When ready to serve, allow the semifreddo to thaw for 5 minutes before flipping over on to a serving platter. Roughly chop the almonds and sprinkle over the top of the semifreddo. Top with the roasted plums and an extra drizzle of plum sauce.