Raspberry Semifreddo

May 3, 2009


In December we bought an ice-cream maker, and for the last few months it has had regular use (just one of the things keeping me from blogging). At the moment we are experimenting with brandy snap ice-cream (I will post about that later), but in our forays into home-made frozen goods we stumbled across a semifreddo recipe in Taste magazine. It looked and sounded delicious, doesn’t use an ice-cream maker, and is even easier to make than most ice-creams.

Semifreddo means ‘semi-frozen’ and this creamy dessert is designed to be served partly thawed. I can attest to its utter deliciousness – a great special occasion dessert.

Amaretti are Italian almond biscuits and if your supermarket has a halfway decent biscuit section you should find them there (for New Zealanders, New World can provide these). They are definitely worthwhile – the crunch and sugary almond flavour goes perfectly, and they look lovely crumbled over the top. If you’re not keen on the alcohol, just omit it – raspberries are delicious enough on their own. šŸ™‚

Raspberry Semifreddo with Amaretti & Grand Marnier Raspberries (serves 8-10)

1 tsp sunflower oil (or another mild-tasting oil)
3/4 cup milk
100g honey
1 vanilla bean, split lengthwise
4 pieces orange peel (about 3m x 1cm), pith removed
4 egg yolks
500g raspberries, fresh or frozen
1 1/2 Tbsp brown sugar
250ml cream, whipped
To serve
250g raspberries
2 Tbsp Grand Marnier
1/2 cup coarsely crushed amaretti
1/4 cup honey
icing sugar

Lightly oil a 30cm x 12cm loaf tin, then line the tine with plastic wrap, ensuring all creases are smoothed out.

Heat the milk and honey with the vanilla bean and orange peel until just boiling. Remove from heat.

Using an electric mixer, whisk the egg yolks then slowly strain in the hot milk. Whisk until completely cool.

Combine raspberries with brown sugar.

Fold the whipped cream into the egg mixture, then fold through the raspberries. Pour the mixture into the tin and freeze overnight.

To serve
About 20 minutes before serving, unmold the semifreddo onto a platter, and put into the refrigerator. If you have trouble unmolding it, immerse the tin in hot water briefly. Combine the raspberries with the Grand Marnier and set aside.

To serve, sprinkle the raspberries and amaretti over the semifreddo, drizzle with honey, and dust with icing sugar, if desired. Use a hot knife to cut into slices.




  1. Yum! I think I will have to try that recipe – my freezer only half-freezes things anyway so it will be perfect.

    Amaretti – mmmm. Andrew and Karen brought a yummy dessert to my place that consisted of sliced mangoes marinated in lime juice, served with a spoonful of ricotta and crushed amaretti. It was delicious.

  2. Yum! Delicious and healthy! (well, better than semifreddo, anyway…)

    I love amaretti – aside from the fact they are about the only biscuits I can eat that you can get at the supermarket (vege oil in EVERYTHING) they are sooooo tasty. I want some now!

  3. aaaaaawwwwwwwmmmmmmmmmmmhhhhhhhhh

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