Toast the hot cross buns, then whiz in a food processor (or chop as finely as you can). You’re after a mix of crumb sizes, not too fine.

Place a frying pan over medium heat and add the
crumbs with a pinch of salt. Cook for 2–3 minutes to dry them out. Add the butter and let it melt through, tossing to coat. Keep moving the crumbs so they toast evenly - you’ll hear when they start to crisp up. Sprinkle over the brown sugar and cook for another couple of minutes, until caramelised. Tip onto a plate and leave to cool completely. Try not to eat them all, they are addictive.

Whisk the egg yolks and vanilla for a good 5 minutes, until thick, pale and airy.

Place the caster sugar and milk in a small saucepan over low heat. Stir to dissolve, then bring to a gentle simmer for 2 minutes.

With the whisk running, slowly pour the hot milk syrup into the egg mixture. Keep whisking until thick, glossy and almost cool. This takes another 5 minutes.

In another bowl (sorry!), whip the cream and Amaretto to stiff peaks. Keep an eye on it, keep an eye on it, you don’t want to churn it into butter. Gently fold the egg mixture into the cream, then fold through the cooled hot cross bun crumbs.

Line a loaf tin (about 20–25cm) with cling film, leaving plenty overhanging. I like to add a layer of baking paper as well
for a smoother finish. Spoon in the mixture, smooth the top, then tuck it up with the overhang. Freeze overnight.

For the chocolate shell, melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base doesn’t touch the water. Once smooth, stir through the coconut oil and a pinch
of salt flakes. Set aside to cool. It will happily sit out for a few hours.

To serve, turn the semifreddo out onto a plate and peel away the lining. Pour over the chocolate shell - it’ll set almost instantly - or slice and serve with the sauce on the side. Either way, make sure to serve with extra chocolate sauce.