Cream Semifreddo Recipe

3 eggs, seperated
2 1/4 cups heavy cream, chilled
3/4 cup superfine sugar
7 ounces semisweet chocolate, chopped

Stiffly whisk the egg whites in a grease-free bowl. Stiffly whip the cream in a nother bowl. Beat the egg yolks with the sugar in a third bowl until pale and fluffy, then fold in the egg whites, followed by the whip cream. Mix very gently. Line a mold with plastic wrap, sprinkle a layer of chocolate on the base and top with a layer of the cream mixture. Continue making alternate layers until all the ingredients are used. Chill in the freezer overnight. Turn out and remove the plastic wrap.