Marshmellow Semifreddo with Hazelnuts, dried Apricots and chocolate

By Dunjab

Ingredients

• 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

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.