Raspberry & Nougat Semifredo

This is one of my all time favourite summer desserts to make. I usually make it for Christmas because it looks festive, is easy to make well ahead of time and a definite crowd pleaser! It serves 8 people if the only dessert, or 10-12 if like most Christmas tables, there are a few options.

Ingredients

3 large eggs, separated

300 ml tub of thickened cream

1 tsp vanilla extract

2 1/2 Tbs caster sugar

pinch of salt

100 g hard torrone nougat, crushed (see pic)

100 g 45% chocolate, finely chopped

200 g frozen raspberries

Method

Crush the nougat and chocolate in a mortar and pestle (or Thermo mix if you have one), until roughly chopped. (See pic)

in a large bowl whisk the egg whites with a pinch of salt until very stiff peaks form.

In another mixing bowl, beat the egg yolks, vanilla and sugar until fluffy and pale. Add the cream to this mixture and continue to whip/beat until mixture thickens (but not too firm - see picture). Add the egg whites and fold in. (At this point you have a basic semifredo so you can add any flavours you like!).

Gently fold in the chocolate, nougat and raspberries, until everything is mixed in. Try and keep as much air in the mixture as possible.

Line a prepared tin (1.5 L capacity, like a loaf tin) with glad wrap and pour in the mixture. Cover with another piece of wrap and put in the freezer overnight or at least 8 hours.

Remove from the freezer about 10 minutes before serving, cut into slices and drizzle with a berry coulis.

Tips

Strain the berry coulis! You can see in my picture i couldn't be bothered and it doesn't look as pretty!