Semifreddo is the perfect dessert to make during the warmer months, especially the current heatwave we’re experiencing in Australia.
It’s light and satisfying, this version sweet from the nougat, with a sharp balance of raspberries and the nutty crunch of almonds. A make-ahead dessert for a get-together, or any time you crave a sweet little something after your meal.
Semifreddo, meaning ‘half cold’ or ‘half frozen’ is much easier to make for the home cook than ice-cream. No churning involved here, just mix and freeze.
Semifreddo, like ice-cream, can be made using many flavour combinations. This one contains chopped nougat, almonds, raspberry and honey, mixed through a mascarpone cream which is incredible rich and velvety.
The nougat gives this a beautiful chewy, sweet kick. You can buy nougat pretty much anywhere these days, but if you can’t find it, just leave it out. Or you could throw in some chopped white chocolate, or honeycomb instead.
It’s a great make ahead dessert and I love that you can slice it to see all the beautiful layers inside. This would be a great dessert to serve at Christmas time as the colors are so festive.
Raspberry, Almond and Nougat Semifreddo
Ingredients
Method
- Grease a 1 liter loaf tin and then line it with cling wrap, with some overhanging around the edges.
- Beat the egg yolks with the sugar until pale in color. Add the honey and mascarpone and beat until the mixture is smooth.
- Fold through the nougat, chopped blanched almonds and the raspberries. Spoon into the prepared tin and fold the overhanging cling wrap over to cover.
- Freeze for a minimum 6 hours or overnight.
- When ready to serve, turn out and serve with extra raspberries and a drizzle of honey.
Recipe from my book – Food for Sharing Italian Style, New Holland Publishers, Photo – Jonathan VDK
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