Ingredients Jump to Instructions ↓

  1. 250 ml/8 fl oz double cream

  2. 200 g/7 oz hard torrone (nougat), broken into small pieces

Instructions Jump to Ingredients ↑

  1. Method : Beat the egg yolks and sugar together until pale and fluffy. In separate bowls, whisk the cream and the egg whites until stiff. Add the whipped cream to the egg and sugar mixture and fold in lightly but evenly, followed by the rum. Delicately fold in the whisked egg whites and finally the pieces of nougat. Pour the mixture into custard cups or parfait dishes and freeze for at least 3 hours . Remove from the freezer 15 minutes before serving.


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