Top chef Nello Russo shares his recipe for amaretto semifreddo

With more of us than ever cooking and entertaining at home, the pressure is on to impress your guests (and yourself) with a tasty and satisfying meal.

But in the interests of not driving yourself mad, it's always good to have a simple recipe. So we've turned to Nello Russo, the country's best Italian chef, for inspiration.

In May, Nello, who wows diners at Angelo's Ristorante in West Sunniside and a new premises in East Rainton, showed us how to give the simple aubergine the start treatment.

Take his advice and learn how to cook this delicious and decadent pudding - with amaretto!

Try out Nello's lamb recipe and click here

AMARETTO SEMIFREDDO

Ingredients

Five eggs, separate

80g caster sugar

200g amaretto biscuits

10 tablespoons pistachios crushed

400ml whipped cream

Cocoa powder for dusting

Three tablespoons of amaretto liquor

In the mood for fish? Nello's got a recipe for that. Click here

Method

Whisk the yolks and sugar together until they are soft and light.

Stir in the amaretto crushed biscuits, pistachios and liquor

Gently stir in the whipped cream

Whisk the egg whites until stiff

Cover single portion terrine moulds with cling film, pour the mixture into the moulds and put into the freezer for at least six hours.

Serve on a dessert plate with a dust of cocoa powder.