Raspberry and Pistachio Semifreddo

5.0/5 rating (1 votes)
Raspberry and Pistachio Semifreddo

I hope you love my Italian Semifreddo!  It's do easy to make and your guests will think it took you all day.  I make this at the lake often and it's always a hit!  Paleo desserts are the best especially when they are Italian..  Enjoy



  • 2 tablespoons coconut oil, melted
  • 2 large eggs
  • 4 egg yolks
  • 1/3 cup coconut sugar
  • 1 3/4 cups coconut cream
  • 2/3 cup pistachio nuts, roughly chopped
  • 1 cup fresh raspberries


  1. Brush a loaf pan with coconut oil then line with parchment paper.

  2. Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat and whisk continually for about 4 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.

  3. Transfer mixture to a large bowl.  Place coconut cream into a bowl and either whisk or use a hand mixer to blend until you have a nice cream with soft peaks.

  4. Gently fold in cream, pistachio,  and two-thirds of the raspberries. Pour mixture into prepared pan. Cover and freeze overnight or until firm.
  5. Stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries. Serve.


    Note: If you can't find coconut cream - take 2 cans of coconut milk and place in the refrigerator overnight.  Open the can and scoop the cream on top and use.  Save the water for smoothies!

Leave a comment

You are commenting as guest.