Semifreddo al torroncino

Like all Italian dishes this is a simple and yet vey tasty dish to make, and you only need four things to make it. A perfect one to make and it really is easy to do I know I say that a lot but this one really is. It is a nougat ice cream that you do not need a machine for just a couple of bowls, some kind of mould and you are done.  And a electric whisk as well , or it is very hard work.

You will need

250g/9oz mascarpone cheese

3 eggs

2tbsp caster sugar

100g/3½oz crunchy nougat

Fist take your mould, I use a thin loaf tin or something like that. Now take some Clingfilm and lay it on a clean surface then rub it with a tea towel to take out the static, then lay another piece of cling film over it and do the same. Now oil slightly the sides of you loaf tin and then place the cling film in to the tin. Use the tea towel to press it in to the corners and then set it to one side. Take your nougat and chop it by hand and then separate your eggs, whites in one bowl and yolks in another.  

Add the sugar to the egg yolks and start to whisk them so they become very light and fluffy. Then add the Mascarpone cheese and keep beating. You need to whisk it so you can get as much air into it as possible.  

Then you need to whisk your egg whites until you have them stiff.  Add the chopped nougat in to the egg yolk mix and then gently foul in the egg whites.  Then add the mix into your pre-lined loaf tin cover and place into the freezer.

It will take about 5 to 7 hours to set properly. When it has turn it out on a plate and cut a slice off, and serve immediately with chocolate sauce, toasted pistachio nut and crushed amoretti biscuits