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Nougat semifreddo

  • 8:20 Prep
  • 6 Servings


  • 2 eggs
  • 4 egg yolks
  • 3/4 cup caster sugar
  • 300ml thickened cream, whipped
  • 100g vanilla pistachio nougat, finely chopped
  • Fruit salad, to serve


  • 1
    Using an electric mixer, beat eggs, egg yolks and sugar for 5 to 7 minutes or until thick and creamy. Fold in cream. Pour mixture into a 7cm-deep, 10cm x 21cm (base) loaf pan or 6-cup capacity airtight container. Freeze for 2 hours or until half-set (mixture needs to be thick so nougat doesn’t sink to bottom). Stir in nougat. Freeze overnight or until set.
  • 2
    Serve scoops of semifreddo with fruit salad.

Source: taste.com.au


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