Pistachio & Chocolate Delight

Step 1: Prepare the Tin

• Butter and Line the Tin: Take a 900g/2lb loaf tin and generously butter it. Line the tin with cling film, allowing some overhang for easy removal later.

Step 2: Whisk Sugar and Eggs

• Set Up a Double Boiler: Bring a pan of water to a gentle simmer on the stove.
• Combine Sugar and Eggs: In a heatproof bowl, add the golden caster sugar and medium eggs.
• Whisk Over Heat: Place the bowl over the simmering water. Using a hand whisk, whisk the mixture continuously until it becomes pale, thick, and doubles in volume. This should take about 5-7 minutes.

Step 3: Cool the Mixture

• Remove from Heat: Take the bowl off the heat.
• Chill Quickly: Plunge the bottom of the bowl into a bowl of cold water (or an ice bath) and keep whisking until the mixture cools down completely. This helps maintain its volume.

Step 4: Melt the Chocolate

• Melt the Chocolate: In a microwave-safe bowl, melt the finely chopped dark chocolate. Start with 30 seconds on Low, stir, and repeat until completely melted and smooth.

Step 5: Combine Mixtures

• Fold in Chocolate: Gently fold the melted chocolate into the cooled egg mixture until well combined.

Step 6: Whip the Cream

• Whip the Cream: In a separate bowl, whip the double cream to soft peaks. Be careful not to over-whip; you want it light and airy.

Step 7: Add Nougat and Pistachios

• Combine Ingredients: Gently fold the whipped cream into the chocolate-egg mixture. Then, add the chopped nougat and roughly chopped pistachios, folding them in gently.

Step 8: Freeze

• Transfer to the Tin: Pour the mixture into the prepared loaf tin. Smooth the surface with a spoon or spatula.
• Cover and Freeze: Cover the top with cling film and freeze until firm, at least 6 hours or up to 2 weeks.

Step 9: Serve

• Turn Out: To serve, remove the semi-freddo from the freezer. Turn it out onto a serving dish, peeling off the cling film.
• Let It Soften: Leave it in the fridge for about 15 minutes to soften slightly before slicing and serving.

Tip

• Torrone: Use a traditional hard nougat like torrone for the best results. Avoid rubbery pink and white bars, as they won't work in this recipe!