Start by making the coffee flavoured custard/ Zabaglione. Keep aside about 1/3 cup of the chilled milk and pour the rest of it into a small saucepan. Add the sugar, stir well and bring it to the boil. Turn down the heat to medium and mix in the Espresso. Put the custard powder into the 1/3 cup milk, mix well and add it to the sauce pan while stirring constantly.

Cook the custard while stirring constantly to make sure no lumps form, until it thickens well. If the custard is not smooth, pass it through a sieve. Transfer the custard to a bowl and cover with cling film such that it touches the surface of the custard. This will prevent a skin from forming on the top. Let it cool, then refrigerate to chill for about 3 to 4 hours. You can also make this coffee custard the previous day.

To make the Semifreddo, pour the cream into a bowl and beat with a handheld electric beater, adding the sugar in two instalments while beating , until cream forms soft peaks (not stiff). Stir in the vanilla extract and liqueur/ rum if using.

Take the coffee custard out and beat it for a couple of minutes till smooth and fluffy to incorporate some air. Gently fold in the whipped cream. Sprinkle the peanut brittle on top and fold it in.

Transfer the Semifreddo mixture into an 8u201d x 4u201d aluminium loaf tin lined with cling film. Smoothen the surface with a spatula, and loosely cover with the excess cling film/ overhang. Freeze for about 4 to 6 hours until very firm but not frozen hard.

Slice the Semifreddo into piece about 3/4" thick. If frozen, let it soften in the fridge for about half an hour before slicing. Garnish with broken peanut brittle and shaved dark chocolate. Serve with or without a sauce (chocolate or caramel).