If you're a Nutella-obsessed individual like most of us here at Eat North, you probably read the title of this recipe and got excited...possibly too excited. The cohosts over at Gusto TV's One World Kitchen really know how to tug at our heart strings. Thank you, ladies!
This is a classic Italian dessert, but with chocolate and Nutella which makes for a delicious revision. There are quite a few steps here, so spread it out over two nights or a long Sunday afternoon. Invite the whole family to get involved in the making since this dessert is definitely a kid-friendly process as well.
Chill a medium-size metal bowl and the beaters of an electric hand mixer in the freezer until very cold.
Line the bottom and long sides of a 9- by 5-inch (23 x 12 cm) loaf pan with a piece of plastic wrap that’s at least 20 inches (50 cm) long so that you will have a 4-inch (10 cm) overhang on the long sides. (This is to help pull out the semifreddo from the pan in the end.) Smooth the plastic along the sides and into the corners.
Remove the bowl and the beaters from the freezer, and whip the cream with the mixer on medium-high speed just until firm peaks form, about 1 minute.
Cover and refrigerate.
Clean and dry beaters.
Fill a 4-quart (4 L) saucepan with about 2 inches (5 cm) of water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
Place the egg yolks, milk, and ¼ cup (60 mL) of the sugar in a medium-size metal bowl. Set it over the pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Using the electric hand mixer, beat on medium speed until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. You’ll need to scrape down the sides of the bowl with a heatproof spatula while you beat the mixture. Remove the bowl from on top of the pot.
In another bowl that fits on top of the pot, warm the chocolate and Nutella over the simmering water until almost melted. Fold this chocolate mixture into the zabaglione until melted and smooth. Set aside. Clean and dry the beaters.
Return the pot of water to the heat and maintain the water at a gentle simmer; you may need to add more water at this point.
In a large metal bowl set over the simmering water, place the egg whites, the remaining ¼ cup (60 mL) sugar, and the cream of tartar, plus a pinch of salt. Using an electric hand mixer, beat on medium speed, occasionally scraping down the sides of the bowl with a clean heatproof spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.
Use the spatula to gently fold the zabaglione into the meringue. Remove the whipped cream from the fridge and gently fold it in until no streaks remain. Whisk in the brandy or coffee liqueur, if using.
Scrape the mixture into the prepared pan. Smooth the top with an offset spatula, scraping off any excess to create a level surface. Wrap the overhanging plastic over the top to cover the loaf pan. Freeze for at least 6 hours and up to 3 days.
Unwrap the plastic from the top of the pan. Invert the pan onto a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Peel off the plastic wrap. If the semifreddo looks wrinkled from the plastic wrap, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the surface to smooth it out.
To serve, cut the semifreddo into 1-inch-thick (2.5 cm) slices, and garnish with the hazelnuts.
Pro tip: Enjoy repeatedly until every last bit has been consumed. Some desserts should not require moderation.
- Serves 4-5
- Prep Time:
- 24 hours