To make the base for the semifreddo, melt the dark chocolate, cool slightly.
Pulse the cornflakes and the melted chocolate until combined.
Spread thinly over the base of 8 flan tins lined with cling wrap.
Place in fridge for at least 1 hour.
Melt the milk chocolate and put aside.
Put egg yolks, Frangelica and 40g sugar in a bowl and place the bowl over a pot of boiling water then whisk until the mixture is light, thick and forms a slowly dissovling ribbon when the whisk is lifted.
Set aside and cool. Then add the melted milk chocolate.
While the egg yolk mixture is cooling, whisk egg whites until foamy.
Slowly add the 75g sugar until they form a stiff meringue.
Fold the meringue into the cooled chocolate egg mixture.
Fold in the whipped cream until well incorporated.
Pour the mixture into the 8 flan tins and freeze for 2-3 hours.