Raspberry Chocolate Semifreddo

Desserts for the holiday season like my Christmas Pavlova Wreath and Chocolate Ripple Wreath with Brandy Cream are wonderfully festive and decorative to serve.

Whether you celebrate the holidays in the warm sunshine or winter snow, this Christmas semifreddo is a crowd-pleaser.

It has a creamy texture layered with melted dark chocolate, bursting with raspberries and fresh cherries to serve.

🍦 Why You Will Love This Recipe

• A perfect holiday & festive dessert.

• Serves 6-10 people. 

• Under 10 ingredients.

• Semi-frozen dessert. 

• Soft & light ice cream texture. 

• Layers of dark chocolate. 

• Bursting with sweet raspberries. 

🎂 What Is Semifreddo?

Semifreddo is a frozen dessert that is created with egg yolks, whole egg, sugar, and cream. It is similar to ice cream but it has a lighter texture that is similar to frozen mousse.

It’s soft and fluffy because there is quite a bit of whipping that happens in this recipe. With an abundance of raspberries throughout and layers of solid dark chocolate, semifreddo makes for a wonderful festive dessert. 

This semifreddo can be served during the holiday season with the festive addition of fresh cherries. With the luscious texture of semifreddo, raspberries throughout and layers of hardened melted dark chocolate, this dessert with sure impress and satisfy everyone. 

📋 Ingredient Notes & Substitutions

• Egg yolks as the basis for your ice cream along with a whole egg. 

• Whole egg works with the egg yolks and adds extra stability and structure. 

• Vanilla bean extract for flavor. 

• Caster sugar is the sweetener and also adds structure. You can use either golden or white caster sugar.

• Thickened/heavy cream which is whipped and is the body of the semifreddo. I have not tested this recipe using coconut cream.

• Raspberries for that glorious raspberry flavor. Use fresh or frozen. If using frozen, do not thaw before adding to your mix, they will bleed too much through the batter. You want a marble effect. 

• Dark chocolate is the two solid/crunchy layers within the semifreddo. As an alternative, try using milk or white chocolate.

• Fresh cherries as the topping and decoration, yum!

• Pure icing/confectioners sugar to dust over the cherries. 

🍫 How To Make Raspberry & Chocolate Semifreddo

1) Prepare a small-medium pot and half-fill with water, bring it to a simmer. Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla, and sugar. 

2) Once water is simmering, sit the bowl with the egg mixture in the pot, ensuring the bottom of the bowl isn’t touching the water.

3) Using a hand-held electric beater, beat the egg mixture over the steaming water for 5 minutes until the mixture is thick and pale, this can happen fast so keep an eye on your mixture, and scrape down the sides as needed. Once thick and pale, remove from heat and set aside. 

4) In a separate mixing bowl, add thickened cream, and using a hand-held electric beater, beat cream to firm peaks. Spoon half of the whipped cream into a thick egg mixture, and gently fold until combined. Add remaining cream and fold until incorporated.

5) Add raspberries and fold through until just combined, creating a raspberry swirl effect. Set aside.

6) Melt the dark chocolate over a double boiler or microwave until smooth. 

7) Pour 1/3 of the cream mixture into the lined pan. Drizzle over half the melted chocolate. Pour another 1/3 of the mixture into the pan over the chocolate. Drizzle over the remaining chocolate. Pour in the remaining cream mixture and smooth out the top. 

8) 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 6-8 hours or preferably overnight. 

9) Semifreddo will not be completely hard, it will be set, similar to a frozen mousse. Depending on the strength of your freezer will depend on how solid your semifreddo turns out. 

10) To serve, remove semifreddo by peeling away the top cling film. Carefully turn the pan upside down and onto a serving platter. Lift up the pan so the semifreddo pops out. Remove the cling film completely.

11) Top with fresh cherries and a dusting of sifted icing sugar. Slice, serve and enjoy! 

12) Store in an airtight container, in the freezer for 1 week. 

💭 Tips For Recipe Success

• When you create your double boiler, ensure the base of the mixing bowl on top is not touching the water in the pot underneath. If it does, this will cause direct heat and can burn the mixture inside the bowl. 

• For the raspberries, you can use either fresh or frozen. If you’re using frozen raspberries, there is no need to thaw them before adding them to your mixture. If you thaw them, they will release too much of their juices and when you mix it through, it bleeds out and create a fully red/pink mixture. You want to go for a marbled effect instead. 

⏲️ Storing Instructions

• Store in an airtight container, in the freezer for 1 week to 10 days. 

• Make ahead by following the recipe as directed then once ready to remove from the tin, invert it into an airtight container and store it in the freezer for up to 5 days before serving.

💬 Recipe FAQ’s

🥄 Related Recipes

• Chocolate Semifreddo

• Ginger Ripple Cake

• Easy Christmas Pavlova Wreath

• Gluten-Free Fruit Mince Pies