1. Line a 2lb loaf pan with cling film or greaseproof paper, leaving a two-inch over hang on each side.

2. Place eggs, the yolk and sugar in a bowl over a pot of simmering water and whisk till pale and thick. You can also do this in a mixer for five to seven minutes. Whisk in a tablespoon of honey.

3. Lightly whip the cream with the vanilla, then fold it through the egg mousse mix.

4. To assemble, pour half the egg cream mix into the loaf tin. Drizzle stripes of the honey on top. Continue to layer like this until all ingredients are used. Place in the freezer for four to six hours or until set.

5. Halve the nectarines or peaches. Twist to remove the stones. Brush each half with a little olive oil. Place the cut side down on a hot barbecue grill or grill pan till charred. Leave for five to eight minutes, then set aside and keep them warm.

6. When ready to eat, tip the semifreddo out, drizzle with a little more honey and top with raspberries. Leave to sit for 10 minutes before cutting into thick slices. Serve each slice with half a nectarine.