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Semifreddo al Torrone
By Francine Segan
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Serves 12
3 large eggs, separated
1/2 cup sugar
3/4 cup milk
2 cups, about 7 ounces, finely chopped Italian torrone
2 tablespoons almond liqueur, such as Caffo Amaretto
1 cup heavy cream, whipped
Beat the egg yolks and sugar in a saucepan, with a whisk or electric hand mixer, until thick and pale yellow, about 2 minutes. Slowly beat in the milk.
Cook the mixture over medium heat, stirring constantly, until it's thick enough to coat a spoon and reaches about 165° on an instant-read thermometer, about 5 minutes.
Remove from the heat and cool. Once completely cooled, stir in 1 cup of the torrone and the liqueur.
Line a 5 by 9-inch loaf pan with plastic wrap, leaving extra on all sides. Sprinkle the bottom of the pan with the remaining cup of torrone.
In a bowl beat the egg whites to stiff peaks with a whisk or electric hand mixer. Gently fold the cooled custard into the egg whites until combined. Then fold in the whipped cream.
Pour the custard mixture into the loaf pan. Freeze until firm, about 6 hours.
When ready to serve, invert the semifreddo onto a serving platter, remove the plastic wrap, slice and serve.
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