Ingredients
- 1 tsp vanilla extract
- 1/2 cup caster sugar
- 2 large eggs
- 1 egg yolk
- 1 1/2 cups thickened cream
- 1/3 cup roasted hazelnuts, roughly chopped
- 70g Biscotti biscuits, roughly chopped
For ganache
- 61/2 cup thickened cream
- 1 tsp vanilla extract
- 60g dark chocolate, finely chopped
Method
- Prepare a loaf baking tin with baking paper, leaving extra overhanging on the sides.
- To make the chocolate ganache, warm up the thickened cream and vanilla extract in a small saucepan on medium heat. Once it has come up to a simmer, turn off the heat and stir in the dark chocolate until it has melted through and thickened. Set aside to cool.
- Add the eggs, extra egg yolk, vanilla extract and caster sugar to a heatproof mixing bowl placed over a double boiler.
- Attach the whisk attachment to a KitchenAid hand blender and whisk until the eggs become light and form peaks.
- Remove from the heat and whisk further until the mixture has cooled down. Whisk the thickened cream in a seperate bowl until stiff peaks form. Gently fold both mixtures together.
- Spoon out a third of the mixture into the prepared loaf tin, drizzle over a little of the chocolate ganache keeping aside 3 tbsps for serving. Using a spoon, swirl it through the mixture. Repeat the process until all the mixture is in the tin.
- Sprinkle over the roughly chopped biscotti biscuits over the top. Place in the freezer to set firm for 6-8 hrs.
- To serve, warm up the chocolate ganache in the microwave. Turn out the semifreddo and drizzle over the chocolate ganache followed by sprinkling the roasted hazelnuts. Slice into thick slices and serve straight away.
