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Ingredients

2 eggs
4 egg yolks
215g (1 cup) caster sugar
1 x 600ml ctn thickened cream
2 tablespoons 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

Method

Step 1 Line an 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
Step 2 Use a hand-held electric beater to whisk the eggs, egg yolks and sugar in a heatproof bowl for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and continue whisking for 6-8 minutes or until mixture is thick and pale. Remove from heat and whisk for a further 2 minutes or until cool.
Step 3 Use an electric beater to whisk the cream in a large bowl until soft peaks form. Use a large metal spoon to gently fold in the egg mixture and amaretto. Add the nougat, raspberries and almonds and gently fold until just combined. Pour into the prepared pan. Cover with plastic wrap and place in the freezer for 6 hours or until set.
Step 4 Remove semifreddo from the freezer and set aside for 10 minutes to soften slightly. Turn onto a serving platter and top with extra raspberries. Serve immediately.

Raspberry & nougat semifreddo

How to make Raspberry & nougat semifreddo

Ingredients

Method