Split all the eggs into egg whites and yolks.

Beat the egg whites with a pinch of salt until they form stiff peaks. You should be able to hold the mixture over your head without it falling.

Mix the egg yolks and double cream in a separate bowl until well combined.

Fold the whipped egg whites into the egg yolk and cream mixture gently, retaining as much air as possible. This will give the semifreddo a light and fluffy texture.

Toast the hazelnuts in a dry pan until they become fragrant. Once toasted, crush some of the hazelnuts into a powder and leave others in larger chunks to add both flavor and texture to the dessert.

Chop the sour cherries into smaller pieces.

Break the crunchy bars into pieces. These will add sweetness and crunch to the semifreddo.

Combine the crushed hazelnuts, chopped sour cherries, and bashed crunchy bars into the semifreddo egg cream mixture. Mix all the ingredients together until they are evenly distributed throughout the mixture.

Transfer the mixture into a suitable container or mold. You can use individual serving molds or one large dish.

Cover the container with plastic wrap and place it in the freezer. Let it freeze for at least 2-3 hours until it's solid.

Before serving, remove the semifreddo from the freezer and transfer it to the refrigerator for about 40 minutes to allow it to soften slightly. This will give it a semi-frozen, ice cream-like texture.

Garnish with extra hazelnuts, sour cherries, and bits of crunchy bar before serving.

Enjoy your sour cherry and hazelnut chocolate semifreddo!