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.
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Recipe Information
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)
Instructions
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.
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.
In a separate large bowl, whip the heavy cream with the vanilla extract until soft peaks form.
Once the egg yolk mixture has cooled, gently fold in the raspberry puree a little at a time until fully incorporated.
Carefully fold the whipped cream into the raspberry mixture in three parts, being gentle to maintain the airiness of the cream.
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.
Freeze for at least 6 hours, or preferably overnight, until firm.
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.
Garnish with fresh raspberries and a light dusting of powdered sugar, then slice and serve immediately.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 30.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 661 mg | 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.
