egg whites, 3
fresh cream, 1 + 1/5 cup
vanilla essence, 1 tsp
icing sugar, 1,7 oz
a pinch of salt
dark chocolate, 5,3 oz

To decorate:
dark chocolate, 2 oz
fresh whipping cream, 5 fl. oz
toasted chopped hazelnuts, a handful


Melt the chocolate in a bowl, over a saucepan of simmering water.
Spread it on a sheet of baking paper, make 3 rectangles as big as the baking tin; and place them apart from each other. Freeze for 3 minutes.
Lay a sheet of cling film over a plum cake tin.
Whip the cream snd the egg whites in separate bowls, with a pinch of salt and the icing sugar. Add vanilla essence and stir gently together whipped cream and the egg whites, incorporating well.
Pour part of the mixture in the tin and cover it with a sheet of chocolate.
Continue with the remaining ingredients, making layers. Remember the top layer must be the creamy one.
Freeze covered with cling film for 4 hours. Melt 60 g of chocolate and top the Semifreddo with ita, using a teaspoon. Sprinkle with some toasted hazelnuts. Put the Semifreddo back in the freezer, while waiting whip the cream.You’ll use it to decorate Semifreddo (use a piping bag) before serving.

Thanks to: My Little Italian Kitchen