Chocolate Semi-Freddo

Using a hand mixer, beat egg yolks and sugar in a large bowl until pale and creamy. Wash and dry beaters. Beat eggwhites until soft peaks form. Fold eggwhites into egg yolk mixture until just combined.

Using beaters, whip cream until soft peaks form. Combine cocoa and warm water in a small bowl. Stir into cream.

Carefully fold chocolate cream into egg mixture until just combined. Spoon into a 4-cup capacity airtight container. Cover and freeze for 3 hours or until firm. Serve with fresh fruit.