Source: Nutella recipe booklet

3/4 cup unsweetened shredded coconut, lightly
    toasted (see instructions) and cooled, divided
4 large eggs
1/4 cup granulated sugar
1/2 cup Nutella, warmed slightly and divided (see instructions)
2 cups heavy cream, whipped to soft peaks

Spray a 9 x 5-inch loaf pan with nonstick spray, line it with parchment or wax paper and spray the pan completely again. Dust the pan with 1/2 cup toasted coconut, covering the sides and the bottom generously.

Place the eggs and sugar in a mixing bowl and set it over a pot of just-simmering water, whisking constantly until the eggs are warm, about 2 minutes. With an electric mixer, immediately whip the egg mixture on high speed until pale and triple in volume, about 3 to 5 minutes. Add 1/4 cup Nutella and the remaining 1/4 cup coconut and mix on low speed just to combine. Pour half of the cream mixture into the prepared pan and drizzle with half of the remaining warmed Nutella. Repeat. Using a knife or spatula, lightly swirl the Nutella into the cream. Pour into the prepared pan. Freeze for at least 4 hours.

Invert the pan onto a serving plate and, using a warm wet cloth or a culinary torch, warm the sides until the semifreddo releases from the pan. Remove the paper and slice.

Serve cold with your favorite fresh fruit.

* To toast the coconut, preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 15 minutes or until golden brown.

* To warm the Nutella, in the microwave, heat on high in a microwaveable bowl for 5 seconds. Or for the stovetop, heat on low heat in a pot until mixture becomes creamy.

Makes 12 servings.