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Torrone Semifreddo

Recipe photo courtesy of Jonathan Lovekin

This frozen dessert gets its nougatlike texture from egg whites folded into whipped cream. The crunch, meanwhile, is compliments of equal parts caramelized hazelnuts and chopped bittersweet chocolate.

Source: Martha Stewart Living, April 2012
Total Time Prep Servings

Ingredients

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32
  • Lolly
    10 JUL, 2012
    I can't get past the first step. How on earth do you boil/dissolve 3/4 cups of sugar in 1 tablespoon of water?! I've tried it twice and the water evaporates before the sugar dissolves. I've tried lowering the heat too.
    Reply
    • MS10593977
      26 OCT, 2015
      The sugar will still melt, given enough heat! I know it doesn't seem like that, but there are caramels made by heating sugar alone (no water), until it liquifies. The water just speeds up the process.
  • Muse26
    5 JUN, 2012
    This semifreddo is absolutely divine! As I am somewhat of a novice with candy and meringue, I would've liked more instruction in those areas, but I pulled it off with the help of my significant other. Excellent, and so good! Thanks Martha!
    Reply
  • Muse26
    5 JUN, 2012
    This semifreddo is absolutely divine! As I am somewhat of a novice with candy and meringue, I would've liked more instruction in those areas, but I pulled it off with the help of my significant other. Excellent, and so good! Thanks Martha!
    Reply
  • fabulousfran
    8 APR, 2012
    Excellent dessert. Made it for Easter...only had a 9 by 5 inch loaf pan so put left over portion in a smaller container. Brought it to a friend's home and it was thoroughly enjoyed by all.
    Reply

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