Chocolate, pistachio & nougat semifreddo
Serves 10 Prep 25 mins plus freezing Cook 5 mins 51p a portion 490 kcals, fat 37g, sat. fat 20g, sugar 34g
A semifreddo is the perfect effortless frozen, creamy dessert. For this recipe, you should use only hard nougat or torrone, which is available in most good delis – those rubbery pink and white nougat bars won’t work here!
butter, for the tin 75g golden caster sugar 4 medium eggs 250g dark chocolate, finely chopped 450ml double cream 140g hard nougat or torrone,
chopped into 0.5cm chunks 50g pistachios, roughly chopped
Butter and line a 900g loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
Melt the chocolate in the microwave on low, give it a stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate and egg mixture along with the nougat chunks and pistachios.
Pour the mixture into the loaf tin, smooth the surface with a spoon, cover and freeze until firm. Can be made up to 2 weeks ahead.
To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.