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Torrone semifreddo (Italian ice-cream cake with nougat)

Julia Busuttil Nishimura
Julia Busuttil Nishimura

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This Italian-style ice-cream loaf cake can be adapted with your favourite flavours.
This Italian-style ice-cream loaf cake can be adapted with your favourite flavours.William Meppem

I love to make semifreddo in summer. The result is always wonderfully creamy, thanks to the whipped cream and eggs, and it doesn’t require an ice-cream maker. I like to vary the flavours I add to the base – macerated raspberries rippled through or a swirl of honey and ricotta are both lovely – but one of my favourite variations is a simple vanilla base with chunks of soft torrone (Italian nougat). My go-to is chocolate and hazelnut, but almond or pistachio are great, too. I like to serve the semifreddo thickly sliced with a spoonful of syrupy amarena cherries on top. Eat within a few days of making it.

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Ingredients

  • 3 eggs, separated

  • 150g caster sugar

  • 350g pure cream

  • 2 tsp vanilla extract

  • 100g soft torrone (Italian nougat), roughly chopped*

  • amarena cherries in syrup, to serve*

Method

  1. Step 1

    Line a loaf tin (about 22cm x 13cm) with baking paper, leaving some hanging over the sides.

  2. Step 2

    In a large bowl, mix together the egg yolks and sugar. Set the bowl on top of a saucepan of simmering water – ensuring the bottom of the bowl isn’t touching the water – and whisk the mixture until it becomes pale, thick and warm to the touch (about 5-6 minutes). Transfer the bowl to a stand mixer fitted with a whisk attachment (or use an electric hand whisk) and beat on a medium speed until the mixture is light and billowy and completely cool (3-4 minutes).

  3. Step 3

    Whip the cream and vanilla to soft, voluminous peaks and fold into the egg-yolk mixture.

  4. Step 4

    In a clean, dry bowl, beat the egg whites with a pinch of salt to firm peaks and gently fold into the egg and cream mixture. Fold through the torrone.

  5. Step 5

    Spoon the mixture into the prepared loaf tin, smoothing the top gently with a spatula. Cover with the overhanging baking paper and freeze until firm (6-8 hours).

  6. Step 6

    Peel the baking paper to uncover the top of the semifreddo and invert it onto a board or serving plate. Remove the baking paper. Cut into slices 2-3cm thick and serve on individual plates with a few amarena cherries and some of their syrup.

*Buy torrone and amarena cherries from Italian delis and select grocers

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.smh.com.au/goodfood/recipes/torrone-semifreddo-italian-ice-cream-cake-with-nougat-20231211-p5eqn1.html