Recipe: Raspberry and Dark Chocolate Semifreddo

I’ve never really ventured particuarly far into the depths of alternative pudding making- I tend to just stick to baked goods when it comes to dessert! But I took the plunge a couple of weeks ago to make a semifreddo which, essentially, is an easier version of ice cream to make at home.

So how does semifreddo stack up? Deliciously creamy, perfectly light and airy enough to melt on your tongue.


  • 100g chocolate
  • 2 tbsp butter
  • 150g raspberries
  • 2 large eggs
  • 1 large egg yolk
  • 150g caster sugar
  • 340ml double cream
  • Seeds from 1 vanilla pod


  1. Line a 9×5 loaf pan with cling film leaving an overhang on each side.
  2. Melt together the chocolate and the butter and set aside. Then blend together half the raspberries and 2 tbsps of sugar until pureed. I like using my Masha, which is great not only for blending without having to get the entire blender out, but also for mashing – it makes a really smooth mash potato!
  3. Place eggs, egg yolk and sugar in a bowl set over a pan of simmering water and then whisk until the mixture is pale and thick (usually about 5-7 mins). Remove from the heat and continue to beat for another 4-5 minutes to cool the mixture.
  4. Whip up the cream until soft peaks form, add the vanilla and then fold together the two mixtures until combine
  5. To assemble, layer the cream mixture with a little of the raspberry and chocolate mixture at regular intervals.
  6. Wrap the cling film over the top and freeze for around 6 hours or until set




2 Comments Add yours

  1. Ingrid Wilson says:

    Your recipe sounds easy and yet delicious, but I wondered what you do with the remaining half of the raspberries which are not puréed. Do you layer them as well?

  2. Hi Ingrid,

    The remaining raspberries I serve fresh with the semifredo

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