Grate the skin of two oranges and squeeze all three oranges. Bring the juice with half of the sugar and vanilla sugar to a boil and cook for at least 10 minutes until reduced by one quarter. Stir in the marmalade and leave to cool. Bring the cream, the crème fraîche, orange zest and reserved sugar to a boil and lower the heat. Stir until the sugar has dissolved. Beat the egg yolks in a bowl. Pour in half of the hot cream and continue to stir. Pour the egg-cream mixture back into the pan with the remaining cream and stir until the mixture thickens. The cream has to be thick enough to stick to the back of a spoon. Add the cream to the orange syrup. Add the salt, stir and place in the freezer for at least 4 hours.
Place a scoop of semifreddo on a wafer. Top with another wafer, creating a ‘sandwich’. Serve immediately or wrap them one by one in plastic wrap and keep in the freezer until used.
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