Sabayon And Nougat Semifreddo Cake Best Frozen Dessert
I love this frozen dessert, based on a mixture of sabayon and whipped cream combined with chocolate and mandorlato. The chocolate–amaretti version is also delicious. While there are locally made crunchy nougats, try seeking out the mandorlato di Cologna Veneta, made in Veneto from almonds, honey and egg whites.
- 50 minutes preparation time
- 12 hours freezing time
- Serves 8
- 200 g (7 oz) mandorlato (crunchy nougat)
- 120 g (4¼ oz) dark chocolate (60–70% cocoa)
- 1 quantity sabayon with an extra 55 ml (1¾ fl oz) dry (fine) Marsala
- 500 ml (17 fl oz/2 cups) thickened (whipping) cream, chilled
- 1 teaspoon vanilla extract
- 1 tablespoon caster (superfine) sugar
Roughly chop the nougat. Do the same with 80 g (2¾ oz) of the dark chocolate. In a bowl, combine 150 g (5½ oz) of the nougat with the chopped chocolate and set aside the remaining nougat for decoration.
Make the sabayon according to the recipe (adding the extra Marsala to the mixture). In a separate bowl, whip the cream with the vanilla and sugar until fairly stiff, then incorporate this chantilly cream into the cooled sabayon.
Line the base and sides of a loaf (bar) tin with plastic wrap. Spread a third of the chopped nougat–chocolate mixture in the base of the tin and cover with a layer of sabayon– whipped cream mixture. Repeat this process and finish with the nougat–chocolate mixture. Place the semifreddo in the freezer overnight.
Melt the remaining chocolate in a double boiler (or a heatproof bowl over a saucepan of hot water, making sure the hot water doesn’t touch the base of the bowl), or microwave on low in a heatproof bowl. Spread it out thinly on a light metal baking tray, chilled (place in the freezer for 30 minutes before this step).
Once the chocolate starts to set but before it is completely solid, scrape it with the smooth blade of a knife to make thin shavings.
Before serving, leave the semifreddo at room temperature for 10–15 minutes. Unmould it on to a plate and remove the plastic wrap. Decorate with the rest of the chopped nougat and the chocolate shavings.
Replace the nougat with pieces of amaretti.
How to made sabayon:
15 minutes preparation time
10 minutes cooking time
6 egg yolks, at room temperature
100 g (3½ oz) sugar
150 ml (5 fl oz) dry (fine) Marsala
Combine the egg yolks, sugar and Marsala in a heatproof bowl. Heat this mixture over a saucepan of simmering water (be careful, the water mustn’t boil and the base of the bowl should not touch the water), beating with an electric beater for about 10 minutes, or until the mixture forms a light mousse.
To cool the sabayon, dip the base of the bowl in a container of iced water and stir the mixture gently and regularly.
A few serving suggestions:
The sabayon can be served at any temperature, depending on the recipe: warm with
biscuits, ice cream or fresh fruit; cold, mixed with whipped cream to make a semifreddo,
or to fill a genoise or pandoro.