Charlotte (semifreddo) with Nougat

The Charlotte with nougat is a delicious semifreddo that combines the soft texture of mousse with the crunchiness of nougat, enriched by the delicate flavors of cream and a liqueur-soaked syrup. Here’s how to prepare it with an Italian touch:

Ingredients

• 250 g of soft nougat
• 3 egg yolks
• 80 g of caster sugar
• 500 ml of fresh whipping cream
• 200 g of ladyfingers
• 100 ml of cold coffee or Alchermes for the syrup
• 30 ml of Amaretto or Alchermes liqueur (optional)

Preparation

1. Start by grinding the nougat until you get a granular consistency. You can use a mixer or a mortar.
2. In a bowl, whisk the egg yolks with the sugar until you reach a foamy and light composition.
3. Whip the fresh cream in another bowl until it is firm.
4. Gently fold the ground nougat into the whipped yolks.
5. Add the whipped cream to the mixture of yolks and nougat, stirring from the bottom up to keep the air in the preparation and obtain a soft mousse.
6. Take a charlotte mold or a springform pan. Briefly soak the ladyfingers in the cold coffee mixed with your choice of liqueur, making sure not to soak them too much to prevent them from breaking.
7. Line the edges and bottom of the mold with the soaked ladyfingers, cutting them to size if necessary.
8. Pour half of the nougat mousse into the mold, add another layer of soaked ladyfingers, and then cover with the rest of the mousse.
9. Let it cool in the refrigerator for at least 4 hours, even better if overnight.
10. When ready to serve, flip the charlotte onto a serving plate and, if you wish, decorate with additional pieces of nougat or dollops of whipped cream.

Fun Fact

Charlotte is a dessert that originated in England but has found many variations in France and Italy. It is typically made with ladyfingers or boudoirs and a Bavarian cream or mousse. The nougat version is an excellent choice during the Christmas holidays, when these typical sweets are readily available and can be used in creative recipes like this one.