Hazelnut semifreddo

Name: Hazelnut semifreddo
Prep time: 6 h 25 min
Total time: 6 h 25 min
Ingredients: 3 eggs; 1/3 cup caster sugar; 1 1/2 cups thickened cream; 2/3 cup chocolate hazelnut spread; 2 tbsp cocoa powder, sifted; 1/2 x 150g packet almond biscotti, finely chopped; 120g packet dry-roasted hazelnuts, chopped (see note); Chocolate curls, to decorate

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Prep Time: 385 minutes

Total: 385 minutes

Servings: 6

Cost: $4.47 /serving

Author : Claire Brookman

dinner party family friendly easy

Ingredients

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3 eggs1/3 cup caster sugar1 1/2 cups thickened cream2/3 cup chocolate hazelnut spread2 tbsp cocoa powder, sifted1/2 x 150 grams packet almond biscotti, finely chopped120 grams packet dry-roasted hazelnuts, chopped (see note)Chocolate curls, to decorate

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Instructions

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Step 1

Grease a 7cm-deep, 12cm x 20.5cm (base) loaf pan. Line base and sides with baking paper, extending paper 4cm on all sides.

Step 2

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Wash and dry beaters. Beat cream, hazelnut spread and cocoa in a separate bowl until soft peaks form.

Step 3

Fold cream mixture into egg mixture. Pour mixture into prepared pan. Sprinkle evenly with biscotti. Cover surface with plastic wrap then foil. Freeze overnight. Turn out onto a plate. Top with hazelnuts and chocolate curls. Serve.