Raspberry and Pistachio Semifreddo

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Raspberry and Pistachio Semifreddo

In Italian, "semifreddo" means half cold or half frozen.  Semifreddo is typically an ice cream that is almost the texture of a mousse.  The ingredients include part ice cream and whipped cream to create this delicate dessert.  This is made right in your freezer! I love the combination of raspberries and pistachios, but you can be creative on your choices! 

You can also find this recipe in my cookbook: .


  • 6 large egg yolks
  • 3 tablespoons plus 1 teaspoon of honey
  • 1 cup heavy whipping cream
  • 8 ounces fresh raspberries )plus a few extra to serve/puree)
  • 2 and 1/2 tablespoons of pistachios (shelled and chopped)
  • Drizzle of honey


  1. In a medium bowl, using an electric beater, combine egg yolks and honey.  Mix for about 10 minutes, or until it becomes double in mixture, pale and creamy.

    In a medium mixing bowl, add the heavy whipping cream and using the electric mixer, combine until the cream is firm--(about 3-4 minutes)

  2. Gently fold the cream into the egg mixture and combine.

  3. Line a loaf tin with parchment paper (large enough to hang over the tin pan) and pour in mixture.  Cover with hanging parchment paper or clear wrap.

  4. Place in freezer for 1 and 1/2 hours.

  5. Remove from the freezer and stir through the raspberries and pistachios.  Cover wiht parchment paper or clear wrap and return to the freezer until completely frozen.

  6. Let soften in the fridge for 15 minutes prior to serving.  Turn out of the tin, cut into slices and serve with extra raspberries and a drizzle of honey on each serving.

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