Unfortunately, Xmas is now just a memory. That said, leftovers from Xmas hampers demand our immediate attention. Yes, even your favourite Torrone (Italian nougat). So delicious during the Christmas festivities, it becomes immediately redundant after the Epiphany.
After the festive season it’s quite normal to have some Xmas cake, nougat or some other leftovers in your cupboard. What can you do about it? How can you transform boring-looking nougat into something exciting? How can you give it a total makeover? Don’t worry, we’ve solved the problem for you… we have precisely the solution you are looking for!
If you’re looking for a delicious desert, a quick recipe for a clever sweet – a last-minute after-dinner treat – our nougat cheesecake is precisely what you are looking for.
Used like this, nougat becomes a precious ingredient of an unexpectedly delicious desert. No cooking, no eggs and no jelly needed, very quick and easy to prepare, this cheesecake will become one of your sweetest and best deserts and one of your favourite post-Xmas recycling recipes.
I assure you everyone will love it – adults and children alike – and it will be the perfect – and easy – way to end a barbecue party (go here to discover everything Palazzetti has to offer to make all your barbecues special!).
You can even use “left overs” to make the base of your cheesecake: “waste not, want not” as the saying goes! You can use any biscuit you like, even various types together. For instance, I used some Italian Savoiardi biscuits left over from my last Tiramisù, some gingerbread biscuits – the light hint of cinnamon perfectly complements the sweet, toasted flavour of Italian nougat – and some plain biscuits that were sitting at the bottom of a tin all by themselves.
Let’s enjoy a sweet treat that will relieve the most severe back-to-work-after-the-holidays blues… there’s always time to go on a diet later on!
Very quick “Torrone” cheesecake: the recipe
INGREDIENTS (for a 18-cm cake tin)
- 250 g fresh double cream
- 200 g mascarpone
- 50 g Greek yoghurt
- 60 g hard Torrone
- 3 tablespoons icing sugar
- one teaspoon vanilla extract
- 150 g biscuits
- 60 g butter
- melted plain chocolate to decorate, as needed
METHOD
- The first thing to do is to process you biscuits into fine crumbs and then add the melted butter. Mix carefully.
- Line the base and edge of a round, spring form cake tin with baking paper. Evenly distribute the biscuits mixture on the base and press down with the back of a spoon. Place in the fridge to set and turn your attention to the cream.
- Whisk the double cream, add the icing sugar, the mascarpone and the Greek yoghurt. Whisk again for a few seconds until the cream becomes thick and smooth.
- Chop the Torrone into irregular pieces with a knife and fold it gently into the cream with circular movement from top to bottom.
- Pour the cream with the Torrone over the biscuit mixture and level the surface with a palette knife.
- Now put your cheesecake in the freezer for at least two hours to set.
- Don’t forget to remove it from the freezer about one hour before serving so that it can reach the perfect temperature and consistency. Your Torrone cheesecake is now ready! Decorate it as preferred with melted plain chocolate and enjoy!
Credits immagini: Sara Cartelli
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