Torrone Semifreddo

Ingredients for 6 servings:

• 250 g nougat (torrone), with almonds or hazelnuts
• 3 eggs
• 40 g sugar
• 1 bag of vanilla sugar
• 250 ml cream
• 1 pinch of salt
• 2 tbsp rum
• e.g. chocolate, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Semifreddo with Italian nougat

Roughly chop the nougat with a large knife or chop it in a food processor. Whisk the cream until stiff peaks form. Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until a fine, light yellow foam forms. Mix in the rum. Whisk the egg whites with salt until stiff peaks form. Add the whipped cream to the egg yolk and sugar mixture and carefully fold in with a rubber spatula. Then fold in the beaten egg whites. Finally, add the chopped nougat. Spoon the mixture into pudding molds or coffee cups. A cake pan lined with plastic wrap will also work. Freeze for at least 10 hours. About 20 minutes before serving, place the molds in the refrigerator and let them thaw slightly. Turn the semifreddo out onto plates and garnish with melted chocolate, if desired.