1. Whisk the cream until stiff peaks form.

2. In a separate bowl, add the eggs, yolks, glucose syrup, cardamom and vanilla and place over a saucepan of simmering water. Whisk continuously until the mixture is thick and glossy and coats the back of a wooden spoon. Stir through the ground pistachio.

3. Gently fold the whipped cream through the egg mixture until just combined.

4. Pour half the mixture into a 2½- to 3-cup capacity freezer-proof container or loaf pan then place in the freezer for 40 minutes. Cover the remaining semifreddo mixture and place in the fridge.

5. Using a hot wet knife, cut the bar of nougat into long, thin lengths. It is important to make these quite thin because when the nougat layer is difficult to cut through when frozen.

6. Remove the semifreddo from the freezer and gently cover with a layer of nougat pieces. Reserve any leftover nougat for decoration.

7. Carefully pour over the remaining semifreddo mixture from the fridge, then cover and return to the freezer for five hours or until set.

8. To serve, turn out the semifreddo onto a serving platter and top with the remaining nougat, chopped pistachios and dried cranberries.

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