Semifreddo al Torroncino (Nougat Semifreddo)

• Nougat150 grams soft nougat (torroncino)
• Sugar75 grams granulated sugar
• Water30 ml water
• Cream300 ml heavy cream (at least 35% fat)
• Egg yolk4 large egg yolks
• Vanilla extract1 teaspoon vanilla extract

How to Make It

• 1

  Prepare the nougat: Finely chop 150 grams of soft torroncino (nougat) into small pieces, about 0.5 cm. Set aside. You can also crush harder nougat in a food processor, but ensure it's not powdered.

• 2

  Make the Italian meringue base: In a small saucepan, combine 75 grams of granulated sugar with 30 ml of water. Heat over medium-high heat until the syrup reaches 121°C (250°F) on a candy thermometer.

• 3

  Whip egg yolks: While the syrup heats, in a stand mixer with a whisk attachment, beat 4 large egg yolks on medium-high speed until pale and creamy. Once the syrup reaches temperature, slowly pour the hot syrup in a thin stream into the egg yolks while the mixer is running, continuing to beat until the mixture is thick, pale, and completely cooled, about 8-10 minutes. This creates a pate à bombe, a stable and airy base.

• 4

  Whip cream: In a separate large bowl, whip 300 ml of cold heavy cream (at least 35% fat) with 1 teaspoon of vanilla extract until soft peaks form. Be careful not to over-whip, or it will become grainy.

• 5

  Combine ingredients: Gently fold the whipped cream into the cooled egg yolk mixture (pate à bombe) using a spatula, being careful to maintain its airiness. Then, gently fold in the chopped nougat pieces until evenly distributed.

• 6

  Chill the semifreddo: Pour the mixture into a loaf pan (approximately 20x10 cm), lined with plastic wrap for easy removal. Smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4-6 hours, or preferably overnight, until firm.

• 7

  Serve: To serve, remove the semifreddo from the freezer about 10-15 minutes before serving to allow it to soften slightly. Unmold it onto a serving platter, remove the plastic wrap, and slice with a warm, sharp knife. Garnish with extra chopped nougat or a drizzle of chocolate sauce, if desired.