Line the base and sides of a 1.5L loaf pan with strips of baking paper, allowing around 5cm of overhang on each side

Use a hand-held electric mixer to whisk together the egg, egg yolks and sugar in a large heatproof bowl over a saucepan of simmering water. Whisk until mixture is thick and has doubled in size, 4-5 minutes. Set aside

In another bowl whip cream until soft peaks form

Gently fold the cream, chocolate and half of the raspberries and crumbs into the egg mixture. Spoon into the prepared pan and transfer to freezer to set for at least 6 hours or overnight

Use the overhang of paper to help you remove the semifreddo from the pan. Serve on a plate garnished with the remaining crumbs, raspberries and mint leaves