🍨 Semifreddo al torroncino (nougat semifreddo)
Semifreddo al torroncino is an Italian frozen dessert of whipped cream and an egg-and-honey mousse folded with chopped torrone, the crunchy Italian nougat. Because of the air beaten into it, it freezes soft rather than hard and can be sliced straight from the freezer. It is creamy and cold with crunchy, nutty pieces and is served in slices, sometimes with a drizzle of honey.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs, separated
- 90 g honey
- 300 ml whipping cream
- 150 g torrone (nut nougat), chopped
- A pinch of salt
Method
- Whisk the yolks with 60 g honey over a pan of simmering water until thick and pale, then cool.
- Whip the cream to soft peaks.
- Whisk the whites with the salt to firm peaks, adding the remaining honey.
- Fold the cream, then the whites and most of the nougat into the yolk mixture.
- Pour into a lined loaf tin, scatter the rest of the nougat on top and freeze for at least 6 hours; slice to serve.
How to make it lighter
- Cut thin slices: the dessert is rich, and 80–100 g is plenty.
- Serve with fresh berries or orange segments to make a small slice feel bigger.
- Skip the extra honey drizzle at the table.
History
Semifreddo, meaning "half-cold", is a long-standing Italian family of frozen desserts. Torroncino, made with crumbled torrone, is a popular flavour in Italy, especially after Christmas when nougat is plentiful.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Semifreddo al torroncino (nougat semifreddo) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →