Torrone semifreddo (Italian ice-cream cake with nougat)

Name: Torrone semifreddo (Italian ice-cream cake with nougat)
Cook time: 2 h 30 min
Yield: 8
Cuisine: Italian
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*

Julia Busuttil Nishimura

December 15, 2023

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

Time:2 hours +Serves:8

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.

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

Step 1
Line a loaf tin (about 22cm x 13cm) with baking paper, leaving some hanging over the sides.
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).
Step 3
Whip the cream and vanilla to soft, voluminous peaks and fold into the egg-yolk mixture.
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.
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).
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.