Recipe for cooking nutella coconut semifreddo

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Nutella Coconut Semifreddo

Source: Nutella recipe booklet

3/4 c. unsweetened shredded coconut, lightly
    toasted (see instructions) and cooled, divided
4 lrg. eggs
1/4 c. sugar
1/2 c. Nutella, warmed slightly and divided (see instructions)
2 c. heavy cream, whipped to soft peaks

Spray a 9 x 5-in. loaf pan with nonstick spray, line it with parchment or wax paper and spray the pan completely again. Dust the pan with 1/2 c. toasted coconut, covering the sides and the bottom generously.

Place the eggs and sugar in a mixing bowl and set it over a pot of just-simmering water, whisking constantly until the eggs are warm, about 2 mins.. With an electric mixer, immediately whip the egg mixture on high speed until pale and triple in volume, about 3 to 5 mins.. Add 1/4 c. Nutella and the remaining 1/4 c. coconut and mix on low speed just to combine. Pour half of the cream mixture into the greased pan and drizzle with half of the remaining warmed Nutella. Repeat. Using a knife or spatula, lightly swirl the Nutella into the cream. Pour into the greased pan. Freeze for at least 4 hours.

Invert the pan onto a serving plate and, using a warm wet cloth or a culinary torch, warm the sides until the semifreddo releases from the pan. Remove the paper and slice.

Serve cold with your favorite fresh fruit.

* To toast the coconut, preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 15 mins. or until golden brown.

* To warm the Nutella, in the microwave, heat on high in a microwaveable bowl for 5 seconds. Or for the stovetop, heat on low heat in a pot until mixture becomes creamy.

Makes approximately 12 servings.