Step 1

Line a square cake tin with baking paper and spray with a non-stick cooking spray.

Step 2

Break white chocolate into pieces and place in a microwave safe bowl and microwave on medium for 1 minute. Remove from microwave, stir and if not melted return to microwave until chocolate has melted.

Step 3

Add marshmallows to melted white chocolate and return bowl to microwave. Microwave on medium for 1 minute. Remove and stir to break up marshmallows. Mixture may need to be returned to microwave until it is smooth. If so, continue to microwave in 30 second bursts.

Step 4

Once white chocolate and marshmallow mixture is smooth, add in almonds, pistachios and cranberries and mix quickly until combined.

Step 5

Pour into prepared tin and smooth surface down by pressing on it lightly with a greased piece of baking paper. Place in fridge to set for 2 hours.

Step 6

Once nougat has set, remove from fridge. Remove nougat from tin and cut into pieces.

Step 7

Melt dark chocolate in microwave and drizzle melted chocolate over the top of nougat using a fork or chocolate can be placed into a piping bag. Allow to set, then enjoy.