- 3 eggs’ whites

- 6 tablespoons honey

- 1 / 2 cup whole almonds toasted in a pan and cut into large pieces (leave a few whole almonds for garnish)

- 1 / 2 cup diced dried apricots

- 25 g of chocolate (dark or milk, or white), cut into cubes

- 200 ml of whipping cream

In a small pot heat the honey until it starts to boil,turn off the heat. Whisk the egg whites, pour the honey over the eggs’ whites  while it’s  still warm and continue to whisk for 7 minutes, until the mixture cools. When cold add the apricots, almonds and chocolate, stirring for a few seconds. Keep it aside. In another bowl whip the fresh  cream, when it is ready add it gently to the mixture. Pour the mixture into a baking loaf pan lined with plastic wrap. (you can put in the bottom of the pan whole almonds, to decorate, before pouring the mixture). Bring in the freezer for at least 3 hours.Just before serving, remove the foil and lay the nougat in a dish (that one of mine is for sushi…:)) and decorate as desired with fresh fruit or other dried fruit. Serve cut into slices.