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Frozen nougat dessert blending torrone pieces into creamy semifreddo is elegant and effortless. This mediterranean frozen treat is a family dinner showstopper.
Chill a loaf pan in the freezer and line with plastic wrap, leaving overhang for easy unmolding later.
Chop the torrone into small bite-sized pieces to ensure even distribution and a pleasant crunch.
In a mixing bowl, beat the heavy cream to soft peaks using medium speed, then refrigerate until needed.
In a heat-safe bowl, whisk together egg yolks, sugar, honey, and vanilla over a saucepan of gently simmering water, whisking constantly until thick and pale (about 5 minutes). Do not overheat or scramble.
Remove from heat. Let the yolk mixture cool slightly, then gently fold in the whipped cream for a light texture.
Whip the egg whites with a pinch of salt to stiff peaks and fold gently into the yolk-cream mixture, working carefully to keep the mixture airy.
Fold in the torrone pieces, ensuring even distribution without deflating the mousse.
Pour the mixture into the prepared pan, smoothing the top. Cover tightly and freeze at least 3 hours or overnight for best results.
To serve, unmold the semifreddo using plastic wrap overhang; slice with a hot knife for clean edges and serve immediately.
