Marsala And Hazelnut Semifreddo

1. 1

   Place the eggs and yolks, sugar and Marsala wine in a heatproof bowl. Place the bowl over a saucepan of just simmering water, making sure the bottom of the bowl doesn't touch the water.

2. 2

   Using an electric mixer, beat the egg mixture for 4-5 mins, until thick, pale and doubled in volume. Remove from heat.

3. 3

   Whip cream in a large bowl until soft peaks form. Fold in egg mixture and hazelnuts with a spatula. Pour into a 6-cup freezer container. Freeze overnight, or until firm.

4. 4

   Let stand at room temperature for 5 mins before serving in scoops with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.