Add the sultanas and rum collectively in a bowl and stir to mix. Put aside for at the very least 2 hours or in a single day if in case you have time.

Line a small domed bowl with two layers of plastic wrap and put aside.

Fill a saucepan with a cup of water and convey to the boil. Add the egg yolks, one teaspoon of the vanilla and three tablespoons of the Natvia to a heatproof bowl and set over the saucepan of boiling water ensuring that the water doesn’t contact the bowl. Stir the egg yolks till they thicken barely about 5-Eight minutes. Set the egg yolks apart to chill barely.

Add 2 cups of the yoghurt, the sifted cacao/cocoa powder and rum soaked sultanas to cooled egg yolks and stir to mix. Pour the combination into the lined bowl.

Line the highest of the combination with the sponge finger biscuits ensuring to cowl all the prime. Reduce down the biscuits to suit the bottom to cowl it absolutely.

Place the bowl within the freezer and freeze in a single day or till agency.

Take away the semifreddo from the freezer and tip onto a serving platter ensuring the sponge finger base is on the backside.

To make the topping, combine the remaining yoghurt, remaining Natvia, remaining vanilla and the melted coconut oil collectively in a small bowl. Unfold the yoghurt combination excessive of the out-turned pudding utilizing an offset spatula. As soon as evenly lined place again into the freezer for an hour to freeze.

Break up the darkish chocolate right into a small microwave-proof bowl and warmth for 30-second increments till it has fully melted.

Take away the pudding as soon as the yoghurt layer has frozen and pour the chocolate excessive of the pudding in order that it runs down the sides.

Working rapidly earlier than the chocolate units, prime with a spread of contemporary or defrosted frozen berries.

Let the Choc Rum & Raisin Semifreddo Pudding sit for 15 minutes to melt barely earlier than slicing into wedges and serving.