Semifreddo Al Torroncino

Ingredients

• 250g mascarpone cheese
• 3 eggs, separated and the whites beaten until stiff
• 2 tbsp caster sugar
• 100g crunchy nougat

Method

1. Separate eggs.
2. Put yolks and sugar in bowl and beat until fluffy.
3. Add mascarpone and keep beating.
4. Add chopped nougat.
5. Fold in beaten egg whites.
6. Coat rectangular mould or small individual ones with parchment paper or clingfilm.
7. Pour mixture into mould(s).
8. Freeze for several hours before serving.