Nougat semifreddo with blueberry compote

Step 1

To make the compote, preheat the oven to 180°C. Place blueberries, marsala, sugar, cinnamon and vanilla seeds and bean in a large baking dish. Bake uncovered for 40 minutes.

Step 2

Remove and strain into a pan, reserving berries. Combine arrowroot with 1-2 tablespoons cold water and add to the juices in the pan. Cook, stirring, over low heat until it thickens slightly.

Step 3

Set aside to cool, then cover and refrigerate. Remove the vanilla and cinnamon just before serving.

Step 4

Place the egg yolks and honey in the bowl of an electric mixer and beat the mixture until pale. Add the mascarpone and beat to combine. Fold in the nougat and set aside.

Step 5

Beat eggwhites until stiff, then fold in until combined. Line a 25 x 10cm terrine with plastic wrap and fill with mixture, pushing down well. Freeze until firm. Refrigerate for 30 minutes before serving.

Step 6

Serve with compote and reserved berries.