adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry & nougat semifreddo
Raspberry & nougat semifreddo
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a delicious semifreddo to wow loved ones this season.
Ingredients:
  • 4 egg yolks
  • 215g (1 cup) caster sugar
  • 1 x 600ml ctn thickened cream
  • 40.00 ml amaretto liqueur
  • 200g almond nougat, coarsely chopped
  • 1 x 120g punnet fresh raspberries
  • 1 x 100g pkt toasted slivered almonds
  • Fresh raspberries, extra, to serve
Instructions:
  • Cover the base and sides of an 11 x 21cm loaf pan with plastic wrap, ensuring it overhangs the edges.
  • Whisk eggs, egg yolks, and sugar with a hand-held electric beater until light and fluffy, about 2 minutes. Place the bowl over simmering water, making sure it doesn't touch the water, and whisk for 6-8 minutes until thick and pale. Remove from heat and whisk for an additional 2 minutes until cool.
  • Whisk cream using an electric beater until soft peaks form in a large bowl. Gently fold in the egg mixture and amaretto with a large metal spoon. Add nougat, raspberries, and almonds, folding gently until just combined. Pour mixture into prepared pan, cover with plastic wrap, and freeze for at least 6 hours until set.
  • Take the semifreddo out of the freezer and let it sit for 10 minutes to soften. Transfer to a serving platter and garnish with additional raspberries. Enjoy right away.

Similar Recipes