This article was written for Annabel & Grace, which is now part of Rest Less.
During one of the many fantastic Sunday lunches we have enjoyed by our good friends Julia and Mario, we were treated to this Nougat & Raspberry Semifreddo. In all honesty, every single one of us were all angling for seconds it was so scrummy. Might even cheer us all up if the weather continues to be rather drizzly!
Nougat & Raspberry Semifreddo
oil, for greasing
4tbsp caster sugar
100g nougat, chopped into small pieces
- Lightly grease a loaf tin and line with cling film.
- Separate the eggs yolks from the whites and put into two separate large bowls.
Add the sugar to the egg yolks and beat until smooth and fluffy. Beat in the mascarpone cheese until thoroughly mixed. Fold in the chopped nougat.
- Using clean beaters, whisk the egg whites until stiff. Using a metal spoon, fold them carefully into the mascarpone mixture. Fold in the raspberries.
Pour the mixture into the lined loaf tin and freeze until set, overnight if possible.
For more fantastic desserts, click here