Semifreddo al Torrone

Step 1

Line a 9-by-5-inch loaf pan with plastic wrap, leaving generous overhang on all sides — this will make unmolding easy later. Set aside.

Step 2

Chop 150 grams of torrone (Italian nougat) into roughly pea-sized pieces — don't make them too fine or they'll disappear into the mousse. You should have visible chunks throughout the finished dessert. Set aside.

Step 3

Coarsely crush 100 grams of amaretti biscuits by placing them in a sealed plastic bag and breaking them with a rolling pin or your hands — you want irregular pieces, not fine crumbs. Set aside.

Step 4

Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat. Set a heatproof glass or metal bowl over the pot so it touches the water but doesn't rest on the bottom — you're creating a double boiler.

Step 5

Separate 5 large eggs, placing the yolks in the bowl over the simmering water. Add 100 grams of granulated sugar and whisk constantly with a heatproof whisk for 5-7 minutes, until the mixture reaches 160°F on an instant-read thermometer — you're pasteurizing the eggs while creating a thick, pale foam. The mixture should fall in ribbons when you lift the whisk.

Step 6

Remove the bowl from the heat. Whisk in 30 milliliters of whole milk and 1 teaspoon of vanilla extract until fully combined. Let cool to room temperature, whisking occasionally — this takes about 5 minutes. The mixture should feel cool to the touch.

Step 7

Pour 400 milliliters of cold heavy cream into a separate chilled bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form — the cream should look billowy and hold its shape. This takes 2-3 minutes; stop as soon as you see stiff peaks or the cream will turn to butter.

Step 8

Gently fold the cooled egg mixture into the whipped cream in two additions using a silicone spatula. Use an under-and-over motion, turning the bowl as you go — keep the mixture light and airy. Stop folding as soon as no white streaks remain.

Step 9

Fold in the chopped torrone pieces and crushed amaretti gently — do this just until they're evenly distributed. Don't overmix or you'll deflate the mousse.

Step 10

Drizzle 2 tablespoons of honey over the mousse and do one final gentle fold to distribute it throughout.

Step 11

Pour the mousse into the plastic-lined loaf pan, smoothing the top with a spatula. Fold the plastic wrap overhang over the top to cover it completely. Freeze for at least 6 hours, or up to 2 weeks — the longer it freezes, the firmer it becomes.

Step 12

When ready to serve, pull the plastic wrap overhang to unmold the semifreddo onto a cutting board. Let it sit at room temperature for 5 minutes — this makes slicing cleaner and more elegant. Dip a sharp knife in warm water and wipe dry between cuts for neat slices. Serve on chilled plates.