Chop up your cherries and nuts, separately.
Pop nuts into a saucepan and toast for 3-4 minutes. Then add your topping syrup with an extra tablespoon of water to thin the syrup just a little. Warm for 2 minutes with the nuts and switch off the heat.
Then pull semifreddo out of the freezer and put onto a plate or cake stand, once parchment has been removed. DO NOT PANIC if the parchment sticks. Just leave it a couple of minutes for the semifreddo to soften, and it will peel off super easily!
Scatter nuts over the top with a spoon, then the cherries.
Drizzle remaining syrup from the pan, over the top with a spoon and finally, scatter little roses and grate the nutmeg over the top.
Tell me their jaws won’t drop with delight as you bring this into the room. Their tongues will sing the song of a thousand doves! Hehe. Who needs a gluten, sugar, sulphite packed dried fruit, laden Christmas pudding (yes, I just blasphemed, but many of you now know, Christmas pudding is just not my thing not to mention a liver’s worst nightmare! )