Line the base and sides of a 22am x 10cm x 9cm meatloaf tin or terrine mould with plastic wrap , allowing the sides to overlay with the wrap as you will need to the overlay sides in the final step .

Place the eggs , egg Yolks and the carter sugar into a large heatproof bowl over a pot of simmering water , but do not boil or let the bowl touch the simmering water . Now using an eclectic mixer , beat the egg mix for about 3-5 minutes or until the mix turns pale and thick , remove the bowl from the pot of simmering water and continue to beat the egg mix for about 2-3 minutes or until cooled slightly , then set aside to cool whilst you prepare the rest .

In a separate clean bowl , whisk the cream until soft peaks form , set aside till you prepare the salted Caramel .

In another separate clean bowl , beat the Caramel with the cracked sea salt until smooth and creamy . Set aside till needed to combine further .

Now gently "FOLD" the whipped cream into the egg mixture to combine , you may find it easier to add a tablespoon of the egg mixture to the cream and mix to combine first then add the cream to the egg mixture and fold gently to combine .

Now gently "FOLD" the salted Caramel mix through the egg cream mixture until just combined .

Next pour the finished prepared mixture into the plastic wrap prepared tin or mould and cover over top with the overlay wrap or add extra piece of plastic wrap to cover the top if needed . Once covered over place in the freezer and freeze for at least 6 hours or until firm and set , best left overnight .

To serve , carefully place the prepared frozen semifreddo onto a serving tray , rectangular if possible , and cut slices and serve cold , you can top with toppings of your choice if desired or just as awesome on it's own . Enjoy . :-) .