I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Recipe Summary

prep:
20 mins
additional:
5 hrs 45 mins
total:
6 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.

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  • Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.

  • Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.

  • Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.

  • Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

262 calories; protein 4.5g 9% DV; carbohydrates 16.6g 5% DV; fat 20.8g 32% DV; cholesterol 259.2mg 86% DV; sodium 37.7mg 2% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
06/25/2018
Yes! We had an interesting dinner all bacon in everything... so for the Semifreddo we followed the recipe to the letter up to adding extra ingredients. In place of the raspberries I added 1/2 cup of crisp bacon chip 1/4 cup chopped roasted almonds 1/4 cup pistachio 1/4 cup pumpkin seeds & 1 vanilla bean. Give it a try it was amazing. Made a light caramel sauce for topping. Also none left!!! Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2018
Yes! We had an interesting dinner all bacon in everything... so for the Semifreddo we followed the recipe to the letter up to adding extra ingredients. In place of the raspberries I added 1/2 cup of crisp bacon chip 1/4 cup chopped roasted almonds 1/4 cup pistachio 1/4 cup pumpkin seeds & 1 vanilla bean. Give it a try it was amazing. Made a light caramel sauce for topping. Also none left!!! Read More
(1)
Rating: 5 stars
06/27/2018
It was wonderful and it had a chewy taste! Read More
Rating: 5 stars
10/14/2018
Confession time - we ate it as a pudding after the first round of freezing and the raspberries and the pistachios were folded in. It was so delicious we couldn't wait! Can't wait to try it again actually frozen:) The semifreddo base will adapt easily to whatever we have on hand... Read More
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Rating: 5 stars
07/16/2018
I will make it again. Simply delish and SO easy. Love make ahead meals:-) Read More
Rating: 5 stars
07/02/2018
This was amazing. I am trying to kick sugar to the curb so I made this with honey on hand and it came out great. Some of my guests were tempted to lick their plates! Following this recipe to the T produced great results but I did add a few minor changes the second time based on what I had available and the need to make more semifreddo without double all the ingredients - I used frozen raspberries and added them before I put the mix in the mold and I used 2 cups of cream to add some bulk. Read More