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Martha's torrone semifreddo
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in a homemade gourmet frozen Italian torrone semifreddo by Martha Stewart. Prep a day in advance for a delightful treat.
Ingredients:
  • 161.25 gm caster sugar
  • 375.00 ml skinless hazelnuts
  • 268.75 gm caster sugar, extra
  • 6 large egg whites, at room temperature
  • Pinch of salt
  • 441.88 gm thickened cream
  • 4.40 gm vanilla extract
  • 180g dark chocolate, finely chopped
Instructions:
  • In a small saucepan over medium-low heat, combine sugar and 1 tablespoon of cold water. Stir until boiling and sugar is dissolved. Use a pastry brush dipped in cold water to brush down sides of the pan to prevent sugar crystals. Boil for 5 minutes or until syrup begins to turn golden. Remove from heat, stir in nuts, and pour onto a baking paper-lined tray. Let it cool completely before roughly chopping.
  • In a saucepan over medium-low heat, combine extra sugar and 1/4 cup cold water. Stir until boiling and sugar dissolves, using a pastry brush to brush down the sides. Let it boil without stirring for 5 minutes until the syrup reaches 114C (soft-ball stage) on a sugar thermometer. Remove from heat.
  • With an electric mixer, whip egg whites and salt until soft peaks form. Slowly drizzle in sugar syrup along the side of the bowl while mixing. Continue beating for 5 minutes until the meringue is stiff, glossy, and cooled.
  • In a clean bowl, whip the cream and vanilla until stiff peaks form. Gently fold one-third of the whipped cream into the meringue. Then fold in the nuts, chocolate, and the rest of the cream.
  • Prepare a 8cm-deep, 12.5cm x 25cm loaf pan by lining it with plastic wrap. Pour the mixture into the pan, leveling the top with a spatula. Cover the surface with plastic wrap and freeze overnight.
  • Unwrap the semifreddo and carefully transfer it to a serving plate. Use a serrated knife to slice it and serve.

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