Ingredients

Steps

• Separate the egg yolks from the whites.
• Beat the yolks and sugar in a bowl until the mixture is fluffy.
• Incorporate the mascarpone cheese and continue beating.
• Stir in the chopped crunchy nougat.
• Whisk the egg whites until firm and gently fold them into the mixture.
• Line a rectangular mould with parchment paper or cling film.
• Pour the mixture into the prepared mould.
• Freeze the dessert for several hours.
• Turn the ice cream out onto a dish and garnish with coffee beans or hazelnuts.
• Serve the semifreddo immediately.