Nougat semifreddo Nami - cover

Nougat Semifreddo

Course: Dessert
Cuisine: Italian
Keyword: nougat, Torrone
Prep Time: 30 minutes
Total Time: 10 hours 30 minutes
Servings: 6
Author: Nami
Italian dessert made with Torrone (nougat), a very popular sweet during Christmas holidays in Italy. Garnish with chocolate sauce and enjoy!


  • 200 g white hard nougat (or little nougats, I used hazelnut nougat, but almond one it's perfect too)
  • 2 large eggs
  • 40 g sugar
  • 200 ml whipping cream
  • Pinch salt (kosher or sea salt; use half if using table salt)
  • rum (optional, I didn't use it)
  • dark chocolate (or extra-dark chocolate, to garnish)
  • milk (to garnish)


  1. Put the nougat in the freezer for at least a couple of hours and then chop it finely with a blender.
  2. Separate the egg whites from the yolks. In a bowl beat the egg whites with a pinch of salt and a pinch of powdered sugar, until they're stiff. In another bowl, beat the yolks with sugar. In a third bowl, whip the cream.
  3. Now, mix everything together with a wooden spoon or a spatula, mixing from bottom up (being careful to not deflate the mixture); then add the chopped nougat and, if you want to, some rum (about a tablespoon).
  4. Pour the mixture in single-portion cups (I used the disposable aluminum ones), cover them with aluminum foil and then put them in the freezer for at least 10 hours before serving them (but you could prepare this dessert even a week before, or more).
  5. When you serve your semifreddi (plural), take them out of the mold on dishes and, if you want to, garnish them with a sauce made with melted chocolate and a drizzle of hot milk (to make your sauce more fluid), or with a ganache made with melted chocolate and piping hot whipping cream.

Recipe Notes

Recipe by Giulia of Alterkitchen.


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