This makes a big slab of delectable goodness (leftovers will keep in the freezer for one month). Liquid glucose can be replaced with about 1 cup castor sugar. Available from most supermarkets, liquid glucose is great for a smoother, less icy consistency.
2 cups pouring cream
3 eggs plus 3 egg yolks
1¼ cups glucose syrup
1½ tsp ground cardamom
1 tsp vanilla bean extract
1 cup pistachio kernels blitzed to a fine crumb (almond-meal consistency)
300g bar of soft nougat (we used sour cherry and pistachio)
reserved chopped nougat (about 100g)
3 tbsp pistachio kernels, roughly chopped
2 tbsp dried cranberries
1. Whisk the cream until stiff peaks form.
2. In a separate bowl, add the eggs, yolks, glucose syrup, cardamom and vanilla and place over a saucepan of simmering water. Whisk continuously until the mixture is thick and glossy and coats the back of a wooden spoon. Stir through the ground pistachio.
3. Gently fold the whipped cream through the egg mixture until just combined.
4. Pour half the mixture into a 2½- to 3-cup capacity freezer-proof container or loaf pan then place in the freezer for 40 minutes. Cover the remaining semifreddo mixture and place in the fridge.
5. Using a hot wet knife, cut the bar of nougat into long, thin lengths. It is important to make these quite thin because when the nougat layer is difficult to cut through when frozen.
6. Remove the semifreddo from the freezer and gently cover with a layer of nougat pieces. Reserve any leftover nougat for decoration.
7. Carefully pour over the remaining semifreddo mixture from the fridge, then cover and return to the freezer for five hours or until set.
8. To serve, turn out the semifreddo onto a serving platter and top with the remaining nougat, chopped pistachios and dried cranberries.