Recipe Summary test

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • For the semifreddo, line a loaf pan with plastic wrap, leaving a 3-inch overhang. In a medium heatproof bowl, whisk the egg yolks, sugar and 1/3 cup water to blend. Set the bowl over a large saucepan of simmering water and whisk until thickened and an instant-read thermometer registers 160 degrees , about 3 minutes. Remove from the heat and set the bowl over a large bowl of ice water. Using an electric mixer, beat until cool, 1 to 3 minutes.

  • In a large bowl, using an electric mixer, beat 3/4 cup cream until soft peaks form. Gently fold the whipped cream, then the chopped nougat (or cookies and nuts) into the egg-yolk mixture.

  • Gently transfer the mixture to the prepared loaf pan, taking care not to deflate it. Smooth the top. Fold the plastic wrap over to cover. Freeze until firm, at least 8 hours and up to 3 days.

  • For the sauce, in a small saucepan, bring the remaining 1/2 cup cream to a simmer over medium; add the chocolate and stir until melted and smooth.

  • Unwrap the semifreddo; invert onto a plate. Remove the loaf pan and gently peel off the plastic wrap. Cut crosswise into 8 slices. Place 1 slice on each plate, top with about 1 tbsp. sauce and serve immediately.