Raspberry Chocolate Semifreddo
This Raspberry Chocolate Semifreddo is a creamy semi-frozen dessert layered with dark chocolate, raspberries, and cherries, the perfect festive treat!
Servings 8 serves
Calories 3150kcal
Ingredients
- 3 large egg yolks
- 1 large whole egg
- 2 tsp vanilla bean extract
- 3/4 cup golden or white caster sugar
- 400 ml thickened/heavy cream
- 1 cup fresh or frozen raspberries, do not thaw if frozen
- 150 g plain block dark chocolate, melted
Toppings
- 1/2 cup fresh cherries
- 1 Tbsp pure icing/confectioners sugar to dust
Instructions
- Prepare the Pan: Line a 6x9 inch (15x23cm) loaf pan with two layers of cling film, leaving extra overhang on the sides. Set aside.
- Set Up a Double Boiler: Fill a small pot halfway with water and bring it to a simmer. In a large heatproof bowl, add egg yolks, whole egg, vanilla, and sugar.
- Whisk Egg Mixture: Place the bowl over the pot, ensuring the bottom does not touch the water. Using an electric hand beater, whisk continuously for about 5 minutes until the mixture becomes thick, pale, and creamy. Remove from heat and set aside.
- Whip the Cream: In a separate bowl, add thickened cream and beat until firm peaks form.
- Combine Mixtures: Gently fold half of the whipped cream into the egg mixture, then fold in the remaining cream until smooth and fully incorporated.
- Add Raspberries: Fold through raspberries just until combined, leaving visible streaks for a marbled effect. Set aside.
- Melt the Chocolate: Melt the dark chocolate using a microwave or double boiler until smooth.
- Layer the Semifreddo: Pour one-third of the cream mixture into the prepared pan. Drizzle over half the melted chocolate. Add another third of the mixture, drizzle the remaining chocolate, then top with the final layer of cream mixture. Smooth the surface.
- Freeze: Fold over the excess cling film to cover, or use fresh cling film. Freeze for 6–8 hours or overnight until set. The semifreddo should be firm yet soft, like a frozen mousse.
- Serve: Remove from the freezer, peel away the cling film, and invert onto a serving platter. Top with fresh cherries and a light dusting of icing sugar. Slice and serve immediately.
Video
Notes
Store: Keep leftovers in an airtight container in the freezer for up to 1 week.
Nutrition
Calories: 3150kcal | Carbohydrates: 275g | Protein: 37g | Fat: 229g | Saturated Fat: 138g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 65g | Trans Fat: 0.02g | Cholesterol: 1202mg | Sodium: 209mg | Potassium: 851mg | Fiber: 24g | Sugar: 239g | Vitamin A: 7015IU | Vitamin C: 39mg | Calcium: 401mg | Iron: 4mg