Torrone Charlotte (Semifreddo) Recipe – A Heavenly Italian Dessert
Category: Desserts
Serves: 10
Prep Time: 30 minutes
Chill Time: 4 hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| Torrone (Nougat) | 300g |
| Savoiardi (Ladyfingers) | 20 |
| Whole milk | 300ml |
| Heavy cream | 200ml |
| Mascarpone cheese | 500g |
| Vanilla bean | 1 |
| Sugar | 100g |
| Gelatin sheets | 10g |
| Dark chocolate | 100g |
| Whole milk (for chocolate sauce) | 100ml |
| Butter | 10g |
| Whole milk (for soaking savoiardi) | as needed |
Instructions:
Step 1: Prepare the Torrone (Nougat)
Begin by preparing the torrone, which will be the star of this dessert. Place the torrone in the freezer for at least two hours, ensuring it becomes very firm. Once it has hardened, take it out of the freezer and chop it into small pieces using a sharp knife. The frozen texture makes it easier to slice, giving you clean, manageable pieces.
Step 2: Soften the Gelatin
Next, place the gelatin sheets in a bowl of cold water to soak until fully softened. This will typically take about 10 minutes. Once softened, squeeze out any excess water to ensure the gelatin is ready to incorporate into the dessert mixture.
Step 3: Prepare the Cream Base
While the gelatin softens, grab a saucepan and pour in 100 ml of whole milk. Add the sugar and split the vanilla bean lengthwise. Scrape out the seeds and add both the seeds and the pod into the milk mixture. Heat this over medium heat until the sugar dissolves completely, stirring occasionally.
Once the milk is hot and the sugar has dissolved, remove it from the heat. Take out the vanilla pod and add the softened gelatin sheets. Stir gently to dissolve the gelatin completely into the warm milk mixture.
Step 4: Combine the Mascarpone Mixture
Now it’s time to bring together the creamy base of your charlotte. In a large mixing bowl, add the mascarpone cheese and pour in the warm milk and gelatin mixture. Whisk until the mascarpone is smooth and well-combined with the milk. You should have a creamy, velvety mixture with no lumps.
Step 5: Soak the Savoiardi
The next step is preparing the savoiardi, or ladyfingers, which will line the sides and bottom of the charlotte. Don’t soak them in milk for too long—just a quick dip will suffice. You want them to retain their shape and not become soggy, so ensure they are just lightly moistened.
Arrange the savoiardi in a 22 cm (about 8.5 inches) diameter round cake pan. You can either line the pan with parchment paper for easier removal or use a springform pan for a more elegant presentation.
Step 6: Assemble the Charlotte
Once the savoiardi are arranged, gently pour the mascarpone mixture into the prepared pan, filling it halfway. Now, carefully place the remaining savoiardi around the edges of the pan, creating a firm border around the mascarpone cream. Add the remaining mascarpone mixture on top, smoothing it evenly with a spatula. The creamy filling should completely encase the ladyfingers.
Step 7: Prepare the Chocolate Sauce
To finish the charlotte with a decadent touch, prepare a chocolate sauce that will form a luxurious layer on top. In a small saucepan, melt the butter and 100 ml of whole milk together. Once combined, add the dark chocolate, broken into pieces, and stir until smooth. If you want a thicker, more indulgent sauce, you can increase the amount of chocolate or substitute part of the milk with heavy cream. Allow the sauce to cool slightly before drizzling it over the top of your charlotte.
Step 8: Chill the Semifreddo
After assembling, cover the charlotte with plastic wrap and refrigerate it for at least four hours, or preferably overnight. This allows the dessert to set, giving the mascarpone filling time to firm up and the savoiardi to absorb the flavors.
Step 9: Garnish and Serve
Before serving, you can add an elegant touch to your dessert. Decorate the top with small pieces of chopped torrone (nougat) to enhance the flavor and add texture. For a refined presentation, wrap a ribbon around the outside of the charlotte, which you can untie in front of your guests for a sophisticated reveal.
For the best texture, allow the semifreddo to chill in the freezer for about 1 hour before serving. This will make the dessert easier to slice and will give it the perfect firmness.
Conclusion
This Torrone Charlotte, also known as a semifreddo, is a delightful Italian dessert that combines rich mascarpone cheese, creamy milk, and the sweet crunch of torrone. Its combination of textures—smooth cream, crunchy nougat, and soft savoiardi—makes it an unforgettable treat. Whether for a special occasion or a family dinner, this dessert will wow your guests with both its appearance and flavor.
Enjoy your homemade Charlotte al Torrone with a cup of espresso or a glass of dessert wine for a truly indulgent end to any meal!
This recipe is ideal for anyone seeking a sweet, no-bake treat that combines traditional Italian ingredients in a modern and beautiful presentation. If you loved this recipe, check out other indulgent dessert ideas on Love With Recipes!
