Hazelnut Chocolate Semifreddo
Ingredients
meringues 5 large, crumbled into chunks
double cream 600ml
dark chocolate 125g, broken into chunks
Nutella 100g
Frangelico 2 tbsp, plus more to serve
egg whites 3
caster sugar 100g
hazelnuts 100g
Method
STEP 1
Line a 900g/2lb loaf tin with baking paper. Add two of the crumbled meringues into the bottom of the tin, distributing evenly.
STEP 2
Put half the cream in a pan and heat gently. Meanwhile, put the chocolate and Nutella in a bowl.
STEP 3
When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally, then add the Frangelico and cool to room temperature.
STEP 4
Beat the egg whites in a clean mixing bowl until stiff, then add the sugar and beat again until you have a thick, shiny meringue.
STEP 5
Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the whole nuts and remaining meringue chunks.
STEP 6
Carefully scrape the mixture into the loaf tin and then freeze until solid – at least 5 hours, but preferably overnight.
STEP 7
Take out of the freezer and let the semifreddo sit at room temperature for 15 minutes before slicing and serving with a glass of Frangelico.