Hazelnut Semifreddo Recipe

Ingredients

3 eggs, yolks and whites separated
50 g granulated sugar
3 tablespoons of apple juice
250 g hazelnuts, roughly chopped
300 ml cream

Preparation

Cover the baking dish with cling film. Leave a part of the cling film hanging outwards as much as the container. Beat the egg yolks well in a separate bowl. Then add the apple juice and sugar and continue whisking. Add the chopped hazelnuts to the mixture. Start whisking the egg whites, when they reach a thick consistency, whisk the cream in a separate bowl until it reaches a soft consistency. Add both alternately to the nut mixture. Spread the mixture in your baking dish. Cover with the rest of the cling film. Chill and harden in the refrigerator for at least 10 hours. Remove the semifreddo from the refrigerator. Let stand for about 30 minutes before serving. Turn the semifreddo upside down to remove and slice. Serve sprinkled with optional cinnamon and/or cocoa.