Name: Torrone semifreddo (Italian ice-cream cake with nougat)
Cook time: 2 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 3 eggs,separated; 150g caster sugar; 350g pure cream; 2 tsp vanilla extract; 100g soft torrone (Italian nougat),roughly chopped*; amarena cherries in syrup,to serve*

This Italian-style ice-cream loaf cake can be adapted with your favourite flavours.William Meppem

Time:2 hours +Serves:8

I love to make semifreddo in summer. The result is always wonderfully creamy,thanks to the whipped cream and eggs,and it doesn’t require an ice-cream maker. I like to vary the flavours I add to the base – macerated raspberries rippled through or a swirl of honey and ricotta are both lovely – but one of my favourite variations is a simple vanilla base with chunks of soft torrone (Italian nougat). My go-to is chocolate and hazelnut,but almond or pistachio are great,too. I like to serve the semifreddo thickly sliced with a spoonful of syrupy amarena cherries on top. Eat within a few days of making it.

Ingredients

3 eggs,separated
150g caster sugar
350g pure cream
2 tsp vanilla extract
100g soft torrone (Italian nougat),roughly chopped*
amarena cherries in syrup,to serve*

Method

Step1
Line a loaf tin (about 22cm x 13cm) with baking paper,leaving some hanging over the sides.
Step2
In a large bowl,mix together the egg yolks and sugar. Set the bowl on top of a saucepan of simmering water – ensuring the bottom of the bowl isn’t touching the water – and whisk the mixture until it becomes pale,thick and warm to the touch (about 5-6 minutes). Transfer the bowl to a stand mixer fitted with a whisk attachment (or use an electric hand whisk) and beat on a medium speed until the mixture is light and billowy and completely cool (3-4 minutes).
Step3
Whip the cream and vanilla to soft,voluminous peaks and fold into the egg-yolk mixture.
Step4
In a clean,dry bowl,beat the egg whites with a pinch of salt to firm peaks and gently fold into the egg and cream mixture. Fold through the torrone.
Step5
Spoon the mixture into the prepared loaf tin,smoothing the top gently with a spatula. Cover with the overhanging baking paper and freeze until firm (6-8 hours).
Step6
Peel the baking paper to uncover the top of the semifreddo and invert it onto a board or serving plate. Remove the baking paper. Cut into slices 2-3cm thick and serve on individual plates with a few amarena cherries and some of their syrup.