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Raspberry & Chocolate Semifreddo

November 26, 2018 by Samantha 8 Comments

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays
Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-ice-cream
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Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-fruit
Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-festive
Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-australia

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-festive

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!

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-australia

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays

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-dessert-cake-ice-cream-christmas-dessert-holidays-ice-cream

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-fruit

Raspberry-chocolate-semifreddo-dessert-cake-ice-cream-christmas-dessert-holidays-fruit

4 from 16 votes
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Raspberry & Chocolate Semifreddo

Prep Time 20 minutes
Servings 6
Calories 545 kcal
Author Samantha

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
US Customary - Metric

Instructions

  1. 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.
  2. Prepare a large pot and half fill with water, bring to a simmer.
  3. Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla and sugar.
  4. Once water is slowly simmering, sit bowl with egg mixture into the pot, ensuring the bottom of the bowl isn’t touching the water.
  5. 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.
  6. Once thick and pale, remove from heat and set aside.
  7. In a separate mixing bowl, add thickened cream and using a hand-held electric beater/whisk, beat cream to firm peaks.
  8. Spoon whipped cream into thick egg mixture, gently fold until combined.
  9. Add raspberries and fold through until just combined, creating a raspberry swirl effect.
  10. Pour a 1/4 of the mixture into lined pan.
  11. Drizzle over half the melted chocolate.
  12. Pour another 1/4 of the mixture in the pan over the chocolate.
  13. Drizzle over remaining chocolate.
  14. Pour in remaining mixture and smooth out top.
  15. Fold over the excess cling film from the sides to cover the semifreddo, or cover with new cling film.
  16. Place in freezer to set for 6 hours or preferably overnight.
  17. Semifreddo will not be completely hard, it will be set.
  18. 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.
  19. Top with fresh cherries and a dusting of sifted icing sugar.
  20. Slice, serve and enjoy!

Recipe Notes

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

Nutrition Facts
Raspberry & Chocolate Semifreddo
Amount Per Serving
Calories 545 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 217mg72%
Sodium 45mg2%
Potassium 304mg9%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 35g39%
Protein 6g12%
Vitamin A 1160IU23%
Vitamin C 6.4mg8%
Calcium 82mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: All Recipes, Desserts, Sweets Tagged With: christmas, dessert, festive, holidays, ice cream, seasonal, semifreddo

Previous Post: « Christmas Fruit Cake
Next Post: Peppermint Chocolate Bark »

Reader Interactions

Comments

  1. Ayesha says

    February 6, 2020 at 2:33 am

    Hi Samantha
    It’s an absolute pleasure watching your recipes. Can I use Strawberries instead of raspberries?
    Few other things too .. can I substitute regular sugar in place of coconut sugar as we don’t have it here ior really expensive. ?
    Similarly can I use regular flour for gluten free flour ?
    Many thanks
    Ayesha

    Reply
    • Samantha says

      February 7, 2020 at 6:16 pm

      Hi Ayesha! Thank you so much 🙂 So happy to hear you’re enjoying the recipes! Yes of course – regarding the strawberries in place of the raspberries.

      As for the sugar and flour, is there any specific recipe/s you’re referring to? As this semifreddo uses regular white sugar. If you’re just talking generally though, it really depends on the recipe as to what you’re needing to substitute. Same goes for replacing regular flour for gluten free flour. I will say though, I haven’t had much trouble in recipes switching those two flours, but again it really does depend on the recipe.

      Hope that helps!
      Sam 🙂

      Reply
  2. Donna B says

    January 3, 2020 at 11:46 am

    I made this semifreddo for guests and everyone loved it. It was easy to make, light and absolutely delicious and I loved that I could make it way ahead of time. This recipe is definitely a keeper for us. Thanks so much for sharing the recipe.

    Reply
    • Samantha says

      January 5, 2020 at 11:59 am

      Hi Donna! That’s fantastic to hear, thank you! So happy you and your guests enjoyed the semifreddo, such a wonderful easy dessert to prepare. Hope you continue to enjoy the recipe! Thanks for sharing this! 🙂

      Reply
      • Donna B says

        June 14, 2020 at 10:42 pm

        Just wanted you to know I’ve now made this semi freddo multiple times. Everyone loves it and I’ve passed this page onto others wanting the recipe. It has kick-started my love of semi freddo. I’ve made a raspberry, pistachio and rose water version and now I’m planning to make a honey one. Seriously semi freddo is the easiest, most delicious, dessert, that wows your guests (especially this one that looks so amazing when cut) because you made it from scratch and you can make it days before your dinner party. What’s not to love?

        Reply
        • Samantha says

          June 15, 2020 at 11:56 am

          Hi Donna! Thank you so much for letting me know, I love hearing this :). Semifreddo is so versatile and it sounds like you have been getting quite creative! I love the your combination of rose water, pistachio & raspberry – sounds amazing!! It most certainly does wow guests! Also thank you for passing my page onto others too. Enjoy your new semifreddo flavours Donna! x

          Reply
  3. Claudia says

    December 19, 2019 at 8:51 pm

    Hi! This dessert looks amazin‘ and I‘m sure it tastes delicious, too. I‘m planning it for Christmas and just need to know what you mean with „thickened cream“ ? Is it double cream or regular cream for desserts? These are the two options we have here in Europe.
    Thanks in advance for your feedback and happy holidays!
    Kind regards, Claudia from Switzerland

    Reply
    • Samantha says

      December 21, 2019 at 11:45 am

      Hi Claudia! Thank you so much 🙂 Sounds fabulous! Use the regular cream for desserts. We call pourable thick cream here in Australia, thickened cream but it’s not as thick and luscious as double cream that you can scoop out and dollop. So regular cream that you can whip using beaters to use for desserts is what you need to use. Hope this helps and I I’m sure you will enjoy this Semifreddo! Have a Merry and Happy Christmas! Sam x 🙂

      Reply

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