Toasted Brown-Bread Hazelnut Semifreddo with Summer Berries

🍓 Toasted Brown-Bread Hazelnut Semifreddo with Summer Berries Creamy frozen dessert, crisp toasted crumbs, roasted hazelnuts and juicy berries - this is a make-ahead pudding that feels special without needing last-minute work. The brown bread gives a gentle caramel-toast flavour, while the hazelnuts add crunch through the soft vanilla cream. Yield: 8 slices Time: 25 minutes active, plus at least 6 hours freezing Ingredients: - 80 g fresh brown breadcrumbs - 70 g hazelnuts - 3 large eggs, separated - 90 g caster sugar or fine granulated sugar - 300 ml double cream, cold - 1 teaspoon vanilla extract - 1/4 teaspoon fine sea salt - 250 g mixed summer berries - 1 teaspoon lemon zest - 1 tablespoon honey or sugar, to taste - Extra toasted hazelnuts, for serving Method: 1. Line a loaf tin with baking parchment, leaving overhang so the semifreddo lifts out easily. 2. Toast the breadcrumbs in a dry pan over medium heat for 4-6 minutes, stirring often, until crisp and deep golden. Tip onto a plate to cool. 3. Toast the hazelnuts in the same pan for 3-5 minutes until fragrant. Rub off loose skins if you like, then chop them roughly. 4. Whisk the egg yolks with the sugar, vanilla and salt for 3-4 minutes until pale, thick and ribbon-like. 5. Whip the cold cream to soft peaks. Fold it gently into the yolk mixture. 6. In a clean bowl, whisk the egg whites to soft peaks. Fold them into the cream mixture in two additions, keeping as much air as possible. 7. Fold in most of the toasted breadcrumbs and chopped hazelnuts, saving a spoonful of each for the top. 8. Spoon the mixture into the lined tin. Smooth the top, scatter with the reserved crumb and nuts, cover well and freeze for at least 6 hours. 9. Toss the berries with lemon zest and honey. Let them sit for 10 minutes so they turn glossy and juicy. 10. To serve, rest the semifreddo at room temperature for 8-10 minutes, then slice with a warm knife. Add berries and extra toasted hazelnuts. Serving tip: lovely with espresso, black tea, or a little dark chocolate shaved over the berries. 🍫 Storage: keep covered in the freezer for up to 1 week. Slice only what you need and return the rest to the freezer quickly. Save this for an easy make-ahead dessert with a crisp, creamy, berry-bright finish. ✨ Tasteloom.club - easy recipes for everyday cravings