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Raspberry, Almond and Nougat Semifreddo

A deliciously easy make-ahead dessert. Semifreddo is your no-churn ice-cream go-to recipe.
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Servings: 8
Ingredients Method

Ingredients
  

  • 6 eggs, separated
  • 165 g caster sugar
  • 4 tbsp honey
  • 600 g mascarpone
  • 200 g nougat, chopped
  • 100 g blanched almonds, roughly chopped
  • 400 g raspberries - fresh or frozen
  • extra honey and raspberries, to serve

Method
 

  1. Grease a 1 liter loaf tin and then line it with cling wrap, with some overhanging around the edges.
  2. Beat the egg yolks with the sugar until pale in color. Add the honey and mascarpone and beat until the mixture is smooth.
  3. Fold through the nougat, chopped blanched almonds and the raspberries. Spoon into the prepared tin and fold the overhanging cling wrap over to cover.
  4. Freeze for a minimum 6 hours or overnight.
  5. When ready to serve, turn out and serve with extra raspberries and a drizzle of honey.