Semifreddo al Torrone (Nougat Semifreddo)

Instructions

1. Line the loaf pan with plastic wrap, leaving a generous overhang on all sides. Chop the hard torrone into small pieces about 1/4 inch (5 mm), keeping the fine crumbs.
2. Whisk the egg yolks with 80 g of the granulated sugar in a heatproof bowl set over a pan of barely simmering water until thick, pale and 160°F (71°C), 6 to 8 minutes. Remove from the heat, add the vanilla extract and beat with an electric mixer until cool and doubled in volume, about 5 minutes.
3. In a clean heatproof bowl, whisk the egg whites with the remaining 40 g sugar over the simmering water until the sugar dissolves and the whites reach 160°F (71°C), 3 to 4 minutes. Remove from the heat and beat on high to a stiff, glossy meringue that has cooled to room temperature, about 5 minutes.
4. Whip the cold heavy cream to soft peaks.
5. Fold the whipped cream into the yolk mixture, then fold in the torrone. Gently fold in the meringue in two additions until no white streaks remain, keeping as much air as possible.
6. Spread the mixture in the lined loaf pan, fold the plastic wrap over the top and freeze until firm, at least 8 hours or overnight.
7. For the chocolate sauce, heat the whole milk and unsalted butter in a small saucepan until steaming, about 2 minutes. Pour over the dark chocolate in a bowl, wait 1 minute, then stir until smooth and glossy.
8. Unfold the wrap, invert the semifreddo onto a chilled board and peel off the plastic. Let it stand 5 minutes, then cut into 8 slices with a knife dipped in hot water and serve with the warm chocolate sauce.