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Torrone Semifreddo

Perfect for a summer evening!

This recipe was contributed by Maurizio Quaranta to Food & Wine Magazine, WINEMAKERS’ AMAZING LUNCH ON THE ITALIAN RIVIERA, published August 2008.

In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least
6 hours. Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.
MAKE AHEAD The semifreddo can be frozen for up to 2 days. Let soften for 15 minutes in the refrigerator before serving.

 

*Anne Marie's note: can substitute light colored honey

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