This is a real show-stopper of a dessert. There are a few elements to it but none of them are complicated. The only thing to keep an eye on is timing, as the bubbling syrup needs to be added to the eggs halfway through their being whisked. Just follow the instructions and you’ll be in for a treat which sees the best part of baklava – the sticky, nutty filling – layered through a simple semi-freddo.

Getting ahead: This keeps well for up to 2 weeks in the freezer so you can make the whole thing well in advance.