Name: Torrone Semifreddo
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 200 g of Torrone; 200 ml of Whipping Cream; 90 g of White Sugar; 80 ml of Water; 50 g of Dark Chocolate; 3 Egg Yolks; 100 g of Heavy Cream; 100 g of Dark Chocolate

If you love surprising friends and family with an elegant but simple dessert, this torrone semifreddo recipe is just what you need. Imagine a frozen torrone dessert that blends the rich, crunchy flavor of torrone, the Italian nougat, into a cloud of soft, velvety cream, ideal if you want to bring something special to the table over the holidays or put your leftover torrone to creative use. Making this semifreddo with cream and torrone is really simple: you don’t need an ice cream maker, just a few wholesome ingredients (crumbled torrone, fresh whipping cream and eggs) to get a torrone semifreddo without an ice cream maker that literally melts in your mouth.

Perfect as a Christmas torrone semifreddo, this dessert can also be made in individual portions, perhaps in small glass or ceramic cups, for a refined touch on your table. You can decorate it with dark chocolate shavings, which add balance and win over anyone looking for a spoon dessert with torrone that is never cloying. In a few steps we show you how to make torrone semifreddo quickly and easily, for a wonderfully creamy result thanks to eggs and cream whipped and folded together, with no baking needed.

This quick torrone semifreddo recipe will give you moments of pure indulgence, and if you want to explore other creative variations, you can try it alongside the Christmas Star Torrone Semifreddo, discover new ideas with the Tiramisu Semifreddo or add the Chocolate and Pistachio Semifreddo to your menu. Let yourself be inspired and create an unforgettable end to the meal with this easy torrone dessert.

Method

To make the torrone semifreddo, start by crushing the torrone, first with a meat mallet and then in a food processor, until it is fine but not too fine.

In a small saucepan, dissolve the sugar in the water. Put the 3 egg yolks in a bowl and start whipping them with an electric mixer. When the sugar syrup reaches 121 °C (250 °F), pour it into the yolks in a thin stream without ever stopping the mixer.

Keep whipping the yolks until the mixture is pale and foamy and has cooled to room temperature. Now add the crumbled torrone and fold it in from the bottom up.

Chop the dark chocolate with a knife, add it to the cream and stir again.

Whip the cream separately and, once you have added it to the yolk cream, fold everything together well from the bottom up, taking care not to deflate the mixture.

Line some aluminum molds with plastic wrap, fill them well with the cream, cover with more plastic wrap and let them rest in the freezer for at least 6 hours. Once the resting time is up, put the heavy cream in a small saucepan and heat it.

When the cream is about to boil, add the chopped dark chocolate and stir well to get a perfect chocolate ganache. Then let it rest until it reaches room temperature.

Very carefully unmold the semifreddo from the molds, remove the plastic wrap and decorate with the ganache as you like. Serve the torrone semifreddo immediately. Finally, remember to download our App with exclusive content and fewer ads!

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Torrone Semifreddo

Ingredients for 8 people

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