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+ servings
A frozen semifreddo with a slice taken out

Raspberry Chocolate Semifreddo

This Raspberry Chocolate Semifreddo is a creamy and delicious semi frozen cream cake that's a perfect holiday dessert to serve for a group.
Course Dessert
Keyword frozen, ice cream, mousse, semifreddo
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 8 serves
Calories 3150kcal


  • 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


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


  • 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 small-medium pot and half fill with water, and bring to a simmer.
  • Meanwhile, in a large heat-proof mixing bowl, add egg yolks, whole egg, vanilla, and sugar.
  • Once water is simmering, sit the bowl with egg mixture into the pot, ensuring the bottom of the bowl isn’t touching the water.
  • 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.
  • In a separate mixing bowl add thickened cream and using a hand-held electric beater, beat the 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.
  • Add raspberries and fold through until just combined, creating a raspberry swirl effect. Set aside.
  • Melt the dark chocolate over a double boiler or microwave until smooth.
  • 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 melted chocolate.
  • Pour in the remaining cream mixture and smooth out the 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 6-8 hours or preferably overnight.
  • 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.
  • To serve, remove the semifreddo by peeling away the top cling film. Carefully invert by turning the pan upside down and onto a serving platter. Lift the pan so the semifreddo pops out. Remove cling film completely.
  • Top with fresh cherries and a dusting of sifted icing sugar.
  • Slice, serve, and enjoy!
  • If your semifreddo is too solid to slice through, let it sit at room temperature for 5-10 minutes until it’s softer to slice through.



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