Beat 2 egg yolks 40 g sugar, add 300g chopped nougat Jijona, a little brandy, 1.5 dl (1 cup) whipping cream and 2 egg whites stiffly beaten snow. Moving the compound into a mold and leave in the fridge for 5-6 hours. Then unmold the semi-cold on a platter and decorate with whipped cream and chocolate shavings.
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