Semifreddo al Torrone
A silky-smooth Italian frozen mousse studded with nougat and amaretti, this no-churn dessert is elegant yet simple. It's the perfect make-ahead showstopper for dinner parties.
- Total time
- 20 min
- Servings
- 8
- Calories
- 465
- Protein
- 6g
Ingredients
- 5 count large egg yolks
- 100 g granulated sugar
- 30 ml whole milk
- 400 ml heavy cream, cold
- 150 g torrone (Italian nougat), roughly chopped
- 100 g amaretti biscuits, coarsely crushed
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
- 1
Line a 9-by-5-inch loaf pan with plastic wrap, leaving generous overhang on all sides — this will make unmolding easy later. Set aside.
- 2
Chop 150 grams of torrone (Italian nougat) into roughly pea-sized pieces — don't make them too fine or they'll disappear into the mousse. You should have visible chunks throughout the finished dessert. Set aside.
- 3
Coarsely crush 100 grams of amaretti biscuits by placing them in a sealed plastic bag and breaking them with a rolling pin or your hands — you want irregular pieces, not fine crumbs. Set aside.
- 4
Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat. Set a heatproof glass or metal bowl over the pot so it touches the water but doesn't rest on the bottom — you're creating a double boiler.
- 5
Separate 5 large eggs, placing the yolks in the bowl over the simmering water. Add 100 grams of granulated sugar and whisk constantly with a heatproof whisk for 5-7 minutes, until the mixture reaches 160°F on an instant-read thermometer — you're pasteurizing the eggs while creating a thick, pale foam. The mixture should fall in ribbons when you lift the whisk.
- 6
Remove the bowl from the heat. Whisk in 30 milliliters of whole milk and 1 teaspoon of vanilla extract until fully combined. Let cool to room temperature, whisking occasionally — this takes about 5 minutes. The mixture should feel cool to the touch.
- 7
Pour 400 milliliters of cold heavy cream into a separate chilled bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form — the cream should look billowy and hold its shape. This takes 2-3 minutes; stop as soon as you see stiff peaks or the cream will turn to butter.
- 8
Gently fold the cooled egg mixture into the whipped cream in two additions using a silicone spatula. Use an under-and-over motion, turning the bowl as you go — keep the mixture light and airy. Stop folding as soon as no white streaks remain.
- 9
Fold in the chopped torrone pieces and crushed amaretti gently — do this just until they're evenly distributed. Don't overmix or you'll deflate the mousse.
- 10
Drizzle 2 tablespoons of honey over the mousse and do one final gentle fold to distribute it throughout.
- 11
Pour the mousse into the plastic-lined loaf pan, smoothing the top with a spatula. Fold the plastic wrap overhang over the top to cover it completely. Freeze for at least 6 hours, or up to 2 weeks — the longer it freezes, the firmer it becomes.
- 12
When ready to serve, pull the plastic wrap overhang to unmold the semifreddo onto a cutting board. Let it sit at room temperature for 5 minutes — this makes slicing cleaner and more elegant. Dip a sharp knife in warm water and wipe dry between cuts for neat slices. Serve on chilled plates.
Tools you’ll need
- 9-by-5-inch loaf pan
- plastic wrap
- medium saucepan
- heatproof glass or metal bowl
- heatproof whisk
- instant-read thermometer
- chilled mixing bowl
- electric mixer
- silicone spatula
- sharp knife
- cutting board
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