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Raspberry & Chocolate Semifreddo

Prep Time 20 minutes
Servings 6
Calories 545kcal

Ingredients

  • 3 large egg yolks
  • 1 large whole egg
  • 2 tsp vanilla bean extract
  • 3/4 cup 150g caster sugar
  • 400 ml thickened cream
  • 1 cup fresh or frozen raspberries
  • 150 g dark chocolate, melted

Toppings

  • 1/2 cup fresh cherries
  • 1 Tbsp pure icing/confectioners sugar, to dust

Instructions

  • Line a 6-inch x 9-inch (15cm x 23cm) rectangle loaf pan with 2 layers of cling film, allowing extra cling film to hang over the sides. Set aside.
  • Prepare a large pot and half fill with water, bring to a simmer.
  • Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla and sugar.
  • Once water is slowly simmering, sit bowl with egg mixture into the pot, ensuring the bottom of the bowl isn’t touching the water.
  • Using a hand-held electric beater/whisk, beat egg mixture over the steaming water for 4-6 minutes or until mixture is thick and pale, this can happen fast so keep an eye on your mixture.
  • Once thick and pale, remove from heat and set aside.
  • In a separate mixing bowl, add thickened cream and using a hand-held electric beater/whisk, beat cream to firm peaks.
  • Spoon whipped cream into thick egg mixture, gently fold until combined.
  • Add raspberries and fold through until just combined, creating a raspberry swirl effect.
  • Pour a 1/4 of the mixture into lined pan.
  • Drizzle over half the melted chocolate.
  • Pour another 1/4 of the mixture in the pan over the chocolate.
  • Drizzle over remaining chocolate.
  • Pour in remaining mixture and smooth out top.
  • Fold over the excess cling film from the sides to cover the semifreddo, or cover with new cling film.
  • Place in freezer to set for 6 hours or preferably overnight.
  • Semifreddo will not be completely hard, it will be set.
  • To serve, remove semifreddo from pan by picking it out using the cling film. Turn out onto a serving plate/platter. Remove cling film completely.
  • Top with fresh cherries and a dusting of sifted icing sugar.
  • Slice, serve and enjoy!

Notes

Store semifreddo in an airtight container, in the freezer, for 1-2 weeks.

Nutrition

Calories: 545kcal | Carbohydrates: 45g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 217mg | Sodium: 45mg | Potassium: 304mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1160IU | Vitamin C: 6.4mg | Calcium: 82mg | Iron: 3.5mg