Ingredients
Espresso layer
Method
1.Grease a 8cm x 11cm x 26cm loaf pan, line base and sides with baking paper, extending the paper 5cm over long sides.
2.Beat egg yolks, vanilla extract, honey and 2 tablespoons of the sifted sugar in a small bowl with an electric mixer until thick and pale. Transfer mixture to a large bowl.
3.Beat egg whites in a clean small bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beat until thick and glossy.
4.Beat cream in another clean small bowl with electric mixer until soft peaks form.
5.Fold egg whites, cream and nougat into egg yolk mixture. Pour mixture into pan. Cover; freeze 3 hours or until firm.
6.Meanwhile, make espresso layer: Beat egg yolks, extract, coffee and 2 tablespoons of the sugar in a small bowl with an electric mixer until thick and pale. Transfer mixture to a large bowl.
7.Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar; beat until thick and glossy. Beat cream in another clean small bowl with electric mixer until soft peaks form. Fold egg whites and cream into egg yolk mixture.
8.Pour espresso layer over honey nougat layer in pan. Cover; freeze 3 hours, or overnight, until firm.
9.Stand semifreddo at room temperature 5 minutes before turning out. Remove lining paper. Serve topped with honeycomb.
