Nougat semifreddo

Method

• 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.