Raspberry Semifreddo

Indulge in the luscious elegance of Raspberry Semifreddo, a no-bake frozen dessert that’s as beautiful as it is delicious. This Italian-inspired treat combines velvety whipped cream, rich egg yolks, and a vibrant homemade raspberry puree, creating a luxuriously creamy texture with a sweet-tart flavor profile. The process is surprisingly simple, requiring minimal cooking and no special equipment—just a little patience for the freezing time. Perfectly light yet decadent, Raspberry Semifreddo is served garnished with fresh berries and a delicate dusting of powdered sugar, making it a show-stopping summer dessert or a refreshing treat for any occasion. Easy to prepare in advance, this make-ahead delight will add a touch of sophistication to your dessert table.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 6

Ingredients

• 250 grams Fresh raspberries
• 150 grams Granulated sugar
• 4 Egg yolks
• 300 ml Heavy cream
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 100 grams Fresh raspberries (for garnish)
• 10 grams Powdered sugar (for garnish)

Directions

Step 1

Place the raspberries in a food processor or blender and puree them until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove the seeds. Set the raspberry puree aside.

Step 2

In a heatproof bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk continuously for 4-5 minutes until the mixture becomes thick and pale. Remove from heat and let it cool slightly.

Step 3

In a separate large bowl, whip the heavy cream with the vanilla extract until soft peaks form.

Step 4

Once the egg yolk mixture has cooled, gently fold in the raspberry puree a little at a time until fully incorporated.

Step 5

Carefully fold the whipped cream into the raspberry mixture in three parts, being gentle to maintain the airiness of the cream.

Step 6

Line a loaf pan or any freezer-safe container with plastic wrap, leaving enough overhang to cover the top. Pour the semifreddo mixture into the pan, smoothing the top with a spatula. Cover the top with the overhang of plastic wrap.

Step 7

Freeze for at least 6 hours, or preferably overnight, until firm.

Step 8

When ready to serve, remove the semifreddo from the pan by lifting it out using the plastic wrap. Place it on a serving dish and let it sit at room temperature for 5 minutes to slightly soften for easier slicing.

Step 9

Garnish with fresh raspberries and a light dusting of powdered sugar, then slice and serve immediately.

Nutrition Facts

Serving size	732.6 grams (732.6g)

Amount per serving	% Daily Value*
Calories	1451

Total Fat 120.00g	154%
Saturated Fat 66.40g	332%
Polyunsaturated Fat NaNg
Cholesterol 1038mg	346%
Sodium 274mg	12%
Total Carbohydrate 54.50g	20%
Dietary Fiber 22.90g	82%
Total Sugars 30.60g
Protein 14.90g	30%

Vitamin D 73IU	366%
Calcium 182mg	14%
Iron 4mg	24%
Potassium 661mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.6%

Protein: 4.4%

Carbs: 16.1%