Raspberry and nougat semifreddo

Raspberry and nougat semifreddo

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Desserts
Serves
8

I first stumbled across semifreddo in Italy where I tried it with nougat inside. Semifreddo in Italian translates to ‘half cold’. The Spanish also have a dessert very similar called semifrio. This is a standard recipe which you can vary, for instance using strawberries instead of raspberries. You can omit the nougat if you wish, and the recipe works well with pistachios and hazelnuts and also fruit such as lemon – lemon and vodka semifreddo with hazelnuts is fantastic.

Ingredients

Quantity Ingredient
olive oil, for greasing
400g mascarpone cheese
4 eggs
6 tablespoons caster sugar
200g raspberries
100g nougat with pistachio nuts, chopped

To serve:

Quantity Ingredient
fresh raspberries
8 fresh doughnuts
Raspberry sauce

Method

  1. Grease a small loaf tin with olive oil, then line with clingfilm.
  2. Separate the egg yolks and the whites into two bowls.
  3. Add the sugar to the egg yolks and whisk until frothy. Add the mascarpone and keep mixing, then fold in the chopped nougat.
  4. Whip up the egg whites, then carefully fold them into the mixed yolks with the raspberries.
  5. Pour the mixture into the lined tin and freeze until set (preferably overnight).
  6. To serve, tip the semifreddo out of the mould onto a serving plate. Serve a slice of the semifreddo with some raspberries and a doughnut and with a little raspberry sauce drizzled over the top.
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