What season are you for Christmas? Me? I live in Australia and the climate is HOT HOT HOT during the festive season. I long for a snowy white christmas, which I celebrated last year in Canada, happy memories! However, if I’m to be honest, when it’s humid and warm, that is what gives me that true, magical Christmas feeling. Because that’s what I’ve grown up with, every single year.
To celebrate and conquer Christmas during the depths of summer, consider this semifreddo dessert!
Semifreddo, what’s that you ask? It’s just like ice-cream but there’s no churning involved. It’s a semi-frozen dessert cake. It sets in the freezer but doesn’t completely harden to the point of breaking a tooth, it’s very similar to a creamy and smooth ice-cream. If you’re from Australia and you’re familiar with Viennetta, the boxed ice-cream cake you buy in your local Woolies, it’s pretty much just like that, but homemade is always better 😉
This semifreddo has layers of dark chocolate and pops of raspberry! It’s SUPER SIMPLE to make and even better to enjoy.
Will you give this raspberry and chocolate semifreddo a go? It’s perfect to share with your guests during the holidays, no matter the climate!
Raspberry & Chocolate Semifreddo
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
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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.
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Prepare a large pot and half fill with water, bring to a simmer.
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Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla and sugar.
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Once water is slowly simmering, sit bowl with egg mixture into the pot, ensuring the bottom of the bowl isn’t touching the water.
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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.
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Once thick and pale, remove from heat and set aside.
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In a separate mixing bowl, add thickened cream and using a hand-held electric beater/whisk, beat cream to firm peaks.
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Spoon whipped cream into thick egg mixture, gently fold until combined.
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Add raspberries and fold through until just combined, creating a raspberry swirl effect.
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Pour a 1/4 of the mixture into lined pan.
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Drizzle over half the melted chocolate.
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Pour another 1/4 of the mixture in the pan over the chocolate.
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Drizzle over remaining chocolate.
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Pour in remaining mixture and smooth out top.
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Fold over the excess cling film from the sides to cover the semifreddo, or cover with new cling film.
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Place in freezer to set for 6 hours or preferably overnight.
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Semifreddo will not be completely hard, it will be set.
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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.
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Top with fresh cherries and a dusting of sifted icing sugar.
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Slice, serve and enjoy!
Recipe Notes
Store semifreddo in an airtight container, in the freezer, for 1-2 weeks.
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