Chocolate and hazelnut meringue semifreddo
- Preparation and cooking time
- Total time
- plus freezing
- Easy
- Serves 8
Skip to ingredients
- 5 large meringuescrumbled into chunks
- 600ml double cream
- 125g dark chocolatebroken into chunks
- 100g Nutella
- 2 tbsp Frangelicoplus more to serve
- 3 egg whites
- 100g caster sugar
- 100g hazelnuts
Nutrition:
- kcal711
- fat58.2g
- saturates30.4g
- carbs36.7g
- sugars35.2g
- fibre2.8g
- protein6.7g
- salt0.1g
Method
step 1
Line a 900g/2lb loaf tin with baking paper. Add two of the crumbled meringues into the bottom of the tin, distributing evenly.
step 2
Put half the cream in a pan and heat gently. Meanwhile, put the chocolate and Nutella in a bowl.
step 3
When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally, then add the Frangelico and cool to room temperature.
step 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.
step 5
Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the whole nuts and remaining meringue chunks.
step 6
Carefully scrape the mixture into the loaf tin and then freeze until solid – at least 5 hours, but preferably overnight.
step 7
Take out of the freezer and let the semifreddo sit at room temperature for 15 minutes before slicing and serving with a glass of Frangelico.
