Time: 30 min. + 6 hours
Ingredients (for 6 persons):
150 ml milk, 2 eggs, 3 tbs. sugar, ½ stick vanilla, 100 ml fresh cream, 150 g torrone, salt, chocolate sauce.
Before starting, place in freezer the recipient for the whisking of the cream and the whisker. The cream, instead, must remain in the refrigerator until needed, as it will not whip well if it is not cold.
Finely grind the torrone, until it becomes a powder.
Bring the milk to a boil with the vanilla stick after making a cut on it lengthwise. Meanwhile, separate the yolks from the egg whites and beat the yolks with 2 tbs of sugar until it becomes foamy.
Add the boiled milk to the yolks mixing energetically with a whisk to prevent the eggs from cooking. Return the mixture to boil at a low flame and continue to mix until it begins to boil. Remove from stove, add torrone and mix delicately. Leave to cool completely at room temperature.
While the mixture cools, whip the fresh cream along with 1 tbs of sugar until it is firm, then keep in refrigerator until needed.
Whisk the egg whites with a pinch of salt until they form stiff peaks. Fold into the torrone mixture (when completely cold), mixing from bottom to top using very delicate movements. Then fold in, again delicately, the whipped cream. Line with plastic wrap a plum cake pan or small crème caramel moulds and fill with the mixture.
Place in the freezer for not less than 6 hours (or even overnight).
Invert onto a platter, slice and serve.
Remove from freezer right before serving as the dessert tends to melt rather quickly. This semifreddo is rather sweet, therefore the accompaniment of a dark chocolate sauce offers an excellent contrast.