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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 40 mins Servings: 8 torrone-semifreddo-mld10810.jpg

Ingredients Ingredient Checklist 2 cups sugar (3/4 cup plus 1 1/4 cups) 1 tablespoon plus 1/4 cup water 6 ounces skinned hazelnuts (1 1/2 cups) 6 large egg whites, room temperature 1/8 teaspoon coarse salt 1 3/4 cups heavy cream 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped (1 1/2 cups)

Gallery Read the full recipe after the video.

Recipe Summary prep: 40 mins total: 40 mins Servings: 8 torrone-semifreddo-mld10810.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 40 mins total: 40 mins Servings: 8

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 8

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 8

8

torrone-semifreddo-mld10810.jpg

torrone-semifreddo-mld10810.jpg

Ingredients

Ingredients

  • 2 cups sugar (3/4 cup plus 1 1/4 cups) 1 tablespoon plus 1/4 cup water 6 ounces skinned hazelnuts (1 1/2 cups) 6 large egg whites, room temperature 1/8 teaspoon coarse salt 1 3/4 cups heavy cream 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped (1 1/2 cups)

Directions

Bring 3/4 cup sugar and 1 tablespoon water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Wash down side of pan with a wet pastry brush, and cook until sugar starts to turn golden around edge. Swirl pan, and continue to cook until golden throughout. Remove from heat, and stir in nuts. Pour mixture onto a rimmed baking sheet, and let cool completely, about 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.

Bring remaining 1 1/4 cups sugar and 1/4 cup water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook, without stirring, until a candy thermometer registers 238 degrees, about 5 minutes.

Meanwhile, beat together egg whites and salt until soft peaks form. Add sugar syrup in a slow, steady stream down side of bowl. Beat until meringue is stiff, glossy, and cool, about 5 minutes.

Beat together cream and vanilla until stiff peaks form. Fold one-third of the whipped cream into meringue. Fold in remaining whipped cream along with nuts and chocolate.

Line a 5-by-10-inch loaf pan with plastic wrap. Pour in mixture, cover with plastic wrap, and freeze until hard enough to slice, at least 8 hours and up to 2 days. To serve, remove plastic wrap and invert onto a serving platter. Slice with a serrated knife.

Reviews (5)

 Add Rating & Review     34 Ratings   5 star values:        13    4 star values:        12    3 star values:        5    2 star values:        2    1 star values:        2

Reviews (5)

Add Rating & Review     34 Ratings   5 star values:        13    4 star values:        12    3 star values:        5    2 star values:        2    1 star values:        2

Add Rating & Review

34 Ratings 5 star values: 13 4 star values: 12 3 star values: 5 2 star values: 2 1 star values: 2

34 Ratings 5 star values: 13 4 star values: 12 3 star values: 5 2 star values: 2 1 star values: 2

34 Ratings 5 star values: 13 4 star values: 12 3 star values: 5 2 star values: 2 1 star values: 2

  • 5 star values: 13 4 star values: 12 3 star values: 5 2 star values: 2 1 star values: 2

    Martha Stewart Member     Rating: 4 stars       04/15/2018   Nice and supper easy! Thank you Martha  

Martha Stewart Member     Rating: Unrated       07/10/2012   I can't get past the first step. How on earth do you boil/dissolve 3/4 cups of sugar in 1 tablespoon of water?! I've tried it twice and the water evaporates before the sugar dissolves. I've tried lowering the heat too.  

Martha Stewart Member     Rating: 4 stars       06/05/2012   This semifreddo is absolutely divine! As I am somewhat of a novice with candy and meringue, I would've liked more instruction in those areas, but I pulled it off with the help of my significant other. Excellent, and so good! Thanks Martha!  

Martha Stewart Member     Rating: Unrated       04/08/2012   Excellent dessert. Made it for Easter...only had a 9 by 5 inch loaf pan so put left over portion in a smaller container. Brought it to a friend's home and it was thoroughly enjoyed by all.

    Martha Stewart Member

    Rating: 4 stars 04/15/2018

Nice and supper easy! Thank you Martha

Rating: 4 stars

Rating: Unrated 07/10/2012

I can’t get past the first step. How on earth do you boil/dissolve 3/4 cups of sugar in 1 tablespoon of water?! I’ve tried it twice and the water evaporates before the sugar dissolves. I’ve tried lowering the heat too.

Rating: Unrated

Rating: 4 stars 06/05/2012

This semifreddo is absolutely divine! As I am somewhat of a novice with candy and meringue, I would’ve liked more instruction in those areas, but I pulled it off with the help of my significant other. Excellent, and so good! Thanks Martha!

Rating: Unrated 04/08/2012

Excellent dessert. Made it for Easter…only had a 9 by 5 inch loaf pan so put left over portion in a smaller container. Brought it to a friend’s home and it was thoroughly enjoyed by all.

All Reviews for Torrone Semifreddo

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Torrone Semifreddo

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest