First, melt the dark chocolate (in a bain-marie or in the microwave), then pour it into the mold and coat both the bottom and the sides well, creating an even layer.
Drain the excess into the bowl where you melted the chocolate, place the mold in the freezer for 5 minutes, then repeat the operation to create a thicker layer and finally leave it in the fridge.

Melt the white chocolate and add the alba cream.

Also add the candied fruit (do not cut them into too small pieces, the color must be clearly visible).

Pour the mixture thus obtained into the mold, try to level the surface well and let the air bubbles come out, then leave in the fridge for at least 4 hours.
Melt the dark chocolate again, pour a few tablespoons to cover the white surface and leave in the fridge for 1 hour.
(If you want the bottom of the nougat thicker, repeat the operation).

Trim the edges with a blade to remove excess chocolate, try to get air between the mold and the chocolate, then turn over onto the serving dish: if air has entered all around, it should turn out by itself.

The cassata flavor nougat is ready: let it rest for at least 20-30 minutes before cutting it.

First of all, prepare the dough: knead the butter, sugar, vanilla, salt and eggs together, then add the sifted flour, starch and yeast.

Cut the nougat into small pieces and incorporate it into the mixture, which will be very soft: keep it in the fridge for at least 30-40 minutes.

Take the dough and divide it into balls (like small walnuts), placing them gradually on the baking sheet lined with parchment paper, well spaced from each other.
Finally bake for about 15 minutes at 180 ° C, in a preheated convection oven.

The nougat biscuits are ready: let them cool down at least before serving.

A very sweet dough enriched with dried fruit and enclosed between two wafers: it is the nougat, a typical Christmas delicacy, whose origins are still uncertain. Without doubt he made his appearance in Cremona on October 25, 1441, on the occasion of the wedding between the Duke of Milan Francesca Sforza and Bianca Maria Visconti. Tradition has it that it is consumed in holidays at the end of meals, after traditional sweets. It is produced in different areas of Italy: the most famous are the nougats of Cremona, Alba, Siena and Benevento, in addition to the Sicilian and Sardinian ones, which are more ivory in color than the more common white. Preparing it at home is quite simple, it only takes time and a precision instrument like the thermometer, to control the temperature of honey and sugar, which must not exceed a certain threshold, under penalty of insured failure. Here is our recipe, good luck!

The nougat recipe

Ingredients

150 g hazelnuts
150 g almonds
150 g walnuts
150 g of water
240 g sugar
160 g honey
2 egg whites
1 vanilla pod
Hosts for pastry

Method

First, put all the dried fruit in a baking dish and bake for 10 minutes at 150 °, so that it toast. In a saucepan, add the sugar and water and stir before putting on the heat. Heat the sugar syrup to 141 °. In another saucepan put the honey with the vanilla pod and heat until the honey has reached the temperature of 121 °, then turn off. With the electric whisk whisk the egg whites until stiff peaks and, immediately afterwards, pour the honey and then the sugar over the egg whites. Mix well with a wooden spoon and then add the dried fruit. Mix everything by mixing. At this point, line a loaf pan with baking paper and then place the wafers cut to size on the bottom. Pour the mixture over the hosts, cover it with others, and level to 1.5 cm thick. Place the mold in the fridge to cool for at least 10 hours.