Dissolve the sugar with 4 tablespoons of water. Bring gently to the boil, then lower the heat and cook until the syrup reaches a temperature of 120`c on a sugar thermometer. Meanwhile have the egg whites stiffly whipped. As soon as the sugar is ready, gradually start whisking the hot syrup into the egg whites. Continue whisking until the all the syrup is used. Beat for further 2 minutes until cool. Scrape the vanilla seeds from the pod into another bowl and pour in the fresh cream. Whip together to stiff peaks before folding the cream into the egg whites mixture. Divide the mixture in 3 batches. Add the berry puree with the sifted icing sugar into one bowl. Pour into a cling film lined loaf tin, cover with a piece of baking paper and freeze for 30 minutes. Remove paper and make another layer of vanilla cream. Repeat the process. Finally, fold the melted chocolate into the last batch of cream and spread over the vanilla mixture. Freeze the 3 coloured semi-freddo for at least 3 hours before serving.

Suggested accompanying wine: DELICATA Gellewza Rose Frizzante I.G.T. Maltese Islands