During one of the many fantastic Sunday lunches we have been treated to 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. Here is the recipe Julia used:
Nougat & Raspberry Semifreddo
oil, for greasing
4tbsp caster sugar
100g nougat, chopped into small pieces
How to prepare
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.
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