Semifreddo

Chop the dark chocolate into pieces and place it on the bottom of a cake pan lined with baking paper.

Put the eggs, egg yolks, 40 grams of sugar, a dash of Vin Santo and orange zest in a bowl. Heat this mixture, beating with a whisk au-bainmarie, until the mixture has the thickness of yogurt. Then transfer the bowl to a layer of cold water and keep beating until it has cooled to room temperature (this entire process takes more than fifteen minutes, so ask someone else to take it over from a lame arm).

Beat the cream with 40 grams of sugar as thick as a yogurt. Mix the whipped cream and eggs and pour into a cake tin. Put the semifreddo in the freezer. Remove from the freezer just before serving and cut into thin slices and serve.