Torrone semifreddo (Italian ice-cream cake with nougat)
I love to make semifreddo in summer. The result is always wonderfully creamy, thanks to the whipped cream and eggs, and it doesn’t require an ice-cream maker. I like to vary the flavours I add to the base – macerated raspberries rippled through or a swirl of honey and ricotta are both lovely – but one of my favourite variations is a simple vanilla base with chunks of soft torrone (Italian nougat). My go-to is chocolate and hazelnut, but almond or pistachio are great, too. I like to serve the semifreddo thickly sliced with a spoonful of syrupy amarena cherries on top. Eat within a few days of making it.
Ingredients
3 eggs, separated
150g caster sugar
350g pure cream
2 tsp vanilla extract
100g soft torrone (Italian nougat), roughly chopped*
amarena cherries in syrup, to serve*
Method
Step 1
Line a loaf tin (about 22cm x 13cm) with baking paper, leaving some hanging over the sides.
Step 2
In a large bowl, mix together the egg yolks and sugar. Set the bowl on top of a saucepan of simmering water – ensuring the bottom of the bowl isn’t touching the water – and whisk the mixture until it becomes pale, thick and warm to the touch (about 5-6 minutes). Transfer the bowl to a stand mixer fitted with a whisk attachment (or use an electric hand whisk) and beat on a medium speed until the mixture is light and billowy and completely cool (3-4 minutes).
Step 3
Whip the cream and vanilla to soft, voluminous peaks and fold into the egg-yolk mixture.
Step 4
In a clean, dry bowl, beat the egg whites with a pinch of salt to firm peaks and gently fold into the egg and cream mixture. Fold through the torrone.
Step 5
Spoon the mixture into the prepared loaf tin, smoothing the top gently with a spatula. Cover with the overhanging baking paper and freeze until firm (6-8 hours).
Step 6
Peel the baking paper to uncover the top of the semifreddo and invert it onto a board or serving plate. Remove the baking paper. Cut into slices 2-3cm thick and serve on individual plates with a few amarena cherries and some of their syrup.
*Buy torrone and amarena cherries from Italian delis and select grocers
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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