Nougat Semifreddo, a delicious Christmas dessert, easy to make and very tasty. I serve it with melted dark chocolate. Alternatively, you can also add pistachio cream or chopped nuts. This egg-free nougat semifreddo was prepared for this year’s Christmas celebrations, and I have a good stock in the freezer so that if guests arrive at the last minute, I can take out the individual portions and serve them if I don’t have any other dessert ready. In past years, I always prepared the NOUGAT AND COFFEE SEMIFREDDO, also very good, and unlike this one, it doesn’t have condensed milk but eggs. The nougat semifreddo with mascarpone is creamy, and you just need to take it out half an hour before serving it to enjoy it at its best. I recommend looking at my nougat recipes and saving the SPECIAL COLLECTION OF CHRISTMAS RECIPES among your favorites. You’ll find fantastic recipes of all kinds, from appetizers to desserts, meat and fish dishes, in short, for every need. Now let’s see how to make the nougat semifreddo, and if you try it, let me know. Barbara

I recommend trying other desserts with nougat as well:

Difficulty: Very Easy
Cost: Economical
Rest time: 12 Hours
Preparation time: 10 Minutes
Portions: 8
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Christmas

Ingredients to prepare the Nougat Semifreddo

8.8 oz mascarpone
7 oz fresh whipping cream
5.3 oz nougat
6 oz condensed milk
to taste dark chocolate (optional)

Tools

Electric Whisks
Molds

How to prepare the nougat semifreddo

Let’s start preparing the nougat semifreddo, slightly whip the cream and then set it aside.
Pour the mascarpone into a bowl and work it first with a fork
and then with electric whisks,
add the condensed milk,
make it incorporate with the mascarpone
and then add the previously whipped cream,
work everything with the whisks to get a fluffy mixture.
Chop the nougat into small pieces
and pour it into the cream,
incorporate it with a spatula to prevent deflating the cream.
Line the containers with cling film this way you will be facilitated to remove it once frozen.
Pour the mixture, tap the bottom to eliminate any air and level everything.
Cover with cling film and place in the freezer for at least 12 hours.
Before serving the nougat semifreddo, take it out of the freezer at least half an hour before, then remove the cling film covering the top, flip the semifreddo onto the serving plate, and remove the cling film completely. You can add melted dark chocolate, pistachio cream, or chopped nuts.