Torrone

Prepare the torrone: In a small saucepan, combine the confectioner's sugar and water

Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves

Let it simmer until it reaches the hard-ball stage

Test it by dropping a small amount of the mixture into cold water

If it forms a ball that doesn't dissolve, it's ready

Add the chocolate sauce in a thin stream to the egg whites beaten to snow, beating constantly until the marshmallow is well chilled. Reserve

Beat the heavy cream with vanilla extract until it becomes light and fluffy

Combine the fruits with the marshmallow and add the whipped cream

Mix delicately

Pour into a 28.5 x 11.5 cm mold lined with parchment paper

Refrigerate for at least one day before serving

Prepare the chocolate sauce just before serving: Combine all the ingredients in a saucepan and heat over medium heat until the mixture dissolves

Remove from heat and transfer to a bowl

Let it cool to room temperature

Remove the torrone from the freezer, unmold, and let it sit at room temperature for 45 minutes

Serve with the chocolate sauce

424 calories per serving