MARSHMALLOW SEMIFREDDO w/HZLNUTS, APRICOTS

By BobD

Ingredients

• 10 SERVINGS
• Marshmallow Semifreddo with Hazelnuts, Dried Apricots, and Chocolate
• 2 cups chilled heavy whipping cream
• 1 tablespoon finely grated orange peel
• 2 7-ounce jars marshmallow creme
• 2/3 cup (2 1/2 ounces) coarsely grated bittersweet chocolate (do not exceed 61% cacao) plus 6 ounces chopped
• 2/3 cup chopped toasted hazelnuts
• 2/3 cup (5 ounces) diced dried apricots or halved dried tart cherries
• 2 tablespoons orange liqueur or frozen orange juice concentrate, thawed

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Using electric mixer, beat cream and orange peel in medium bowl until peaks form.

Add marshmallow creme; beat to blend.

Fold in grated chocolate, nuts, and apricots. Spread in 8-inch springform pan. Cover; freeze until firm, at least 4 hours and up to 1 day.

Whisk chopped chocolate, liqueur, and 2 tablespoons water in small saucepan over low heat until smooth.

Cut around semifreddo to loosen; release pan sides.

Cut into wedges; spoon warm sauce over.