Important notice: you will need a cooking thermometer for this recipe!

Take a rectangular baking tin, line it with baking paper, and grease it well with neutral vegetable oil—we will put our torrone there. Also, stock up on silicone spatulas and grease them well with oil. Nougat is very sticky, and we need it not to stick to anything.

Almonds and pistachios can be lightly fried (to your taste), pour boiling water over the cherries so that they become a little softer.

In a saucepan, mix sugar and water. Bring the syrup to a boil and cook it until the thermometer shows 150 C. Melt the honey in a separate saucepan in a water bath; it needs to be heated to 120 C.

While the sirup and honey are boiling, beat the whites until they form stable peaks (a pinch of citric acid will give them stability). While continuing to beat, pour sugar syrup into the whites in a thin stream, then honey, and continue beating until your mixer begs for mercy.

Put the mixture into a honey pan and continue mixing it with a silicone spatula, slowly heating it in a water bath. Add almonds, pistachios and dried cherries to the mixture, mix well and put it in the prepared baking tin. Cover with a sheet of oiled baking paper and smooth it out well. Leave overnight for the nougat to harden.

In the morning, remove the nougat from the baking tin, remove the paper, and cut it into cubes with a heated and oiled knife. You can sprinkle cubes with powdered sugar or make a bottom and lid for each cube from rice wafers if you have ready-made ones.