Chocolate & Hazelnut Nutella Semifreddo

Method

1. 1. Double line a 1.5 litre capacity loaf tin with cling film. Put the Nutella in a small heatproof bowl and then stand it in a larger bowl of boiling water for 5–10 minutes until it has softened.
2. 2. Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside.
   
3. 3. In a separate large bowl, whip the double cream until it is stiff . Fold in the pale egg mixture until combined.
4. 4. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the Nutella. Pour the rest of the semifreddo mix over the top and, using a knife, swirl through the Nutella. Cover with cling film and place in the freezer to set for 6 hours.
5. 5. To serve, turn the semifreddo out onto a serving platter and carefully remove the clingfilm. Sprinkle it with the toasted hazelnuts and serve in generous slices.

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Ingredients

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You'll Need