For the torrone: In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring only until the sugar dissolves.
Let it simmer until it reaches 180°F (soft-ball stage).
Test by dropping a small amount of the syrup into cold water; if it forms a soft ball that does not collapse, it is ready.
Add the chocolate mixture in a thin stream to the whipped egg whites, beating constantly until the marshmallow is set and cool.
Reserve.
Beat the heavy cream with vanilla extract until stiff peaks form.
Combine the fruit with the marshmallow and add the whipped cream. Mix delicately.
Pour into a 28.5 x 11.5 cm lined mold, covered with parchment paper.
Refrigerate for at least one day before serving.
For the chocolate sauce, prepare just before serving: combine all ingredients in a saucepan and bring to a boil over medium heat until the mixture dissolves.
Remove from heat and pour into a bowl.
Let it cool to room temperature.
Remove the torrone from the freezer, unmold, and refrigerate for 45 minutes before serving. Serve with chocolate sauce.
424 calories per serving
For the torrone: In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring only until the sugar dissolves.
Let it simmer until it reaches 180°F (soft-ball stage).
Test by dropping a small amount of the syrup into cold water; if it forms a soft ball that does not collapse, it is ready.
Add the chocolate mixture in a thin stream to the whipped egg whites, beating constantly until the marshmallow is set and cool.
Reserve.
Beat the heavy cream with vanilla extract until stiff peaks form.
Combine the fruit with the marshmallow and add the whipped cream. Mix delicately.
Pour into a 28.5 x 11.5 cm lined mold, covered with parchment paper.
Refrigerate for at least one day before serving.
For the chocolate sauce, prepare just before serving: combine all ingredients in a saucepan and bring to a boil over medium heat until the mixture dissolves.
Remove from heat and pour into a bowl.
Let it cool to room temperature.
Remove the torrone from the freezer, unmold, and refrigerate for 45 minutes before serving. Serve with chocolate sauce.
424 calories per serving
