Pistachio cupcakes
Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups
Chocolate, pistachio & nougat semifreddo
- Preparation and cooking time
- Prep:
- Cook:
- Plus freezing
- Easy
- Serves 10
Skip to ingredients
- butterfor the tin
- 75g golden caster sugar
- 4 medium eggs
- 250g dark chocolatefinely chopped
- 450ml double cream
- 140g hard nougator torrone, chopped into 0.5cm chunks
- 50g pistachioroughly chopped
Nutrition: per serving
- kcal490
- fat37g
- saturates20g
- carbs34g
- sugars34g
- fibre1g
- protein6g
- salt0.1glow
Method
step 1
Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
step 2
Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
step 3
Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
