Ingredients
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2 eggs
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4 egg yolks
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3/4 cup caster sugar
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300ml thickened cream, whipped
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100g vanilla pistachio nougat, finely chopped
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Fruit salad, to serve
Method
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1Using 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.
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2Serve scoops of semifreddo with fruit salad.
Source: taste.com.au
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