• 5 large meringues, crumbled into chunks
  • 600ml double cream
  • 125g dark chocolate, broken into chunks
  • 100g Nutella
  • 2 tbsp Frangelico, plus more to serve
  • 3 egg whites
  • 100g caster sugar
  • 100g hazelnuts


  • STEP 1

    Line a 900g/2lb loaf tin with baking paper. Add two of the crumbled meringues into the bottom of the tin, distributing evenly.

  • STEP 2

    Put half the cream in a pan and heat gently. Meanwhile, put the chocolate and Nutella in a bowl.

  • STEP 3

    When the cream is just simmering, pour over the chocolate and Nutella and leave it to melt, stirring occasionally, then add the Frangelico and cool to room temperature.

  • STEP 4

    Beat the egg whites in a clean mixing bowl until stiff, then add the sugar and beat again until you have a thick, shiny meringue.

  • STEP 5

    Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the whole nuts and remaining meringue chunks.

  • STEP 6

    Carefully scrape the mixture into the loaf tin and then freeze until solid – at least 5 hours, but preferably overnight.

  • STEP 7

    Take out of the freezer and let the semifreddo sit at room temperature for 15 minutes before slicing and serving with a glass of Frangelico.


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