Semifreddo could not be easier to make. Here it provides a great example of how just a few ingredients can work very well together. If you’d prefer to go booze-free, simply leave out the sherry.
Olive oil, for greasing
4 medium free-range eggs, separated
2 tbsp Pedro Ximénez sherry
100g caster sugar
325ml double cream
85g blanched hazelnuts, plus a handful to serve
1 tbsp dark honey, plus extra for drizzling
1. Grease a 450g loaf tin with olive oil and line with enough clingfilm so that it hangs over the sides.
2. Place the egg yolks, sherry and sugar into three small bowls. Tip the egg whites into a large, dry, clean bowl and pour the cream into another large
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