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Cherry and nougat semifreddo

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Need a show-stopping dessert for the festive season? Look no further than our Cherry and nougat semifreddo recipe. Filled with sweet and nutty goodness, your guests will be more than impressed.

  • Serves10
  • Cook time10 minutes
  • Prep time15 minutes, + cooling, 6 hours freezing & 5 mins standing time
Cherry and nougat semifreddo

Ingredients

  • 200g cherries, halved, pitted
  • 2 tbs cherry brandy (optional)
  • 2 Coles Australian Free Range Eggs
  • 4 Coles Australian Free Range Egg yolks
  • ⅓ cup (75g) caster sugar
  • 1½ cups (375ml) thickened cream
  • 150g white chocolate, melted, cooled slightly
  • 2 x 40g Europe Summer Roll chocolate bars, coarsely chopped
  • ¼ cup (35g) pistachios
  • Mint leaves, to serve

Frosted cherries

  • 1 Coles Australian Free Range Egg white
  • Caster sugar, to coat
  • 12 cherries, washed, dried

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line the base and sides of a 10cm x 22cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
  2. Step 2

    Combine the cherry and brandy, if using, in a saucepan over medium heat. Bring to a simmer. Cook for 2 mins or until cherry begins to release its juice. Set aside to cool.
  3. Step 3

    Use a handheld electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water and carefully whisk for 8 mins or until thick and pale and temperature reaches 72°C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins to cool.
  4. Step 4

    Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Add to the egg mixture with the white chocolate and use a metal spoon to gently fold until just combined. Add the cherry mixture, chopped chocolate bar and pistachios. Gently fold to combine. Pour into prepared pan. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.
  5. Step 5

    Meanwhile, to make the frosted cherries, line a baking tray with baking paper. Place egg white and sugar in separate bowls. Use a pastry brush to lightly brush 1 cherry with egg white. Dip the cherry in sugar and turn to coat. Transfer to the lined tray. Repeat with the remaining egg white, cherries and sugar. Set aside for 2 hours to dry.
  6. Step 6

    Remove the semifreddo from the freezer. Set aside for 5 mins to soften slightly. Invert onto a serving platter. Remove plastic wrap. Top with frosted cherries and mint. Serve immediately.

    Cherry and nougat semifreddo

    Cherry and nougat semifreddo
    • Serves10
    • Cook time10 minutes
    • Prep time15 minutes, + cooling, 6 hours freezing & 5 mins standing time
    Ingredients
    • 200g cherries, halved, pitted
    • 2 tbs cherry brandy (optional)
    • 2 Coles Australian Free Range Eggs
    • 4 Coles Australian Free Range Egg yolks
    • ⅓ cup (75g) caster sugar
    • 1½ cups (375ml) thickened cream
    • 150g white chocolate, melted, cooled slightly
    • 2 x 40g Europe Summer Roll chocolate bars, coarsely chopped
    • ¼ cup (35g) pistachios
    • Mint leaves, to serve

    Frosted cherries

    • 1 Coles Australian Free Range Egg white
    • Caster sugar, to coat
    • 12 cherries, washed, dried
      Description

      Need a show-stopping dessert for the festive season? Look no further than our Cherry and nougat semifreddo recipe. Filled with sweet and nutty goodness, your guests will be more than impressed.

      Method
      1. Step 1

        Line the base and sides of a 10cm x 22cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
      2. Step 2

        Combine the cherry and brandy, if using, in a saucepan over medium heat. Bring to a simmer. Cook for 2 mins or until cherry begins to release its juice. Set aside to cool.
      3. Step 3

        Use a handheld electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water and carefully whisk for 8 mins or until thick and pale and temperature reaches 72°C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins to cool.
      4. Step 4

        Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Add to the egg mixture with the white chocolate and use a metal spoon to gently fold until just combined. Add the cherry mixture, chopped chocolate bar and pistachios. Gently fold to combine. Pour into prepared pan. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.
      5. Step 5

        Meanwhile, to make the frosted cherries, line a baking tray with baking paper. Place egg white and sugar in separate bowls. Use a pastry brush to lightly brush 1 cherry with egg white. Dip the cherry in sugar and turn to coat. Transfer to the lined tray. Repeat with the remaining egg white, cherries and sugar. Set aside for 2 hours to dry.
      6. Step 6

        Remove the semifreddo from the freezer. Set aside for 5 mins to soften slightly. Invert onto a serving platter. Remove plastic wrap. Top with frosted cherries and mint. Serve immediately.