Biscotti and Nutella semi-freddo

What You Need:

5 biscotti, roughly crushed
600ml double cream
125g dark chocolate, broken into chunks 100g Nutella
3 egg whites
100g caster sugar
100g hazelnuts

Let’s Make It:

  1. Line a 900g loaf tin with baking paper. Add two of the crumbled biscotti into the bottom of the tin, distributing evenly.
  2. Put half of the cream in a pan and gently bring to a simmer. Meanwhile, put the chocolate and Nutella in a bowl.
  3. When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally. Set aside and allow to cool to room temperature.
  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.
  5. Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the hazelnuts and remaining biscotti chunks.
  6. Carefully transfer the mixture into the loaf tin. Cover with cling lm and place in the freezer for at least ve hours, or overnight if possible.
  7. Remove from the freezer and leave to sit for 15 minutes before slicing to serve.


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