This dessert is one of my favorites because it’s so simple to make. At our lake house in the summer, I serve this, and everyone is giddy. My friends the Zacharys were over for supper the first time I prepared it, and their eyes widened so much as I walked out carrying this dessert. I can only confirm that every person’s dish was empty in addition to the semifreddo platter. If you want to wow your friends, try this dish. It is devoid of gluten. Serve with additional raspberries as a garnish or sprinkle with pureed raspberries and honey, if desired.
| Prep Time: | 20 mins |
| Additional Time: | 5 hrs 45 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 egg yolks
- 3 tablespoons honey
- 1 teaspoon honey
- 1 cup heavy whipping cream
- 8 ounces fresh raspberries
- 2 ½ tablespoons chopped pistachio nuts
Instructions
- 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.
- 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.
- 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,
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 38 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have enough cream so made meringue from the leftover egg whites, and folded it in. Worked super! But be careful of too much fruit or large pieces of fruit as they are hard to eat when so frozen.
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…
I will make it again. Simply delish and SO easy. Love make ahead meals 🙂
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.
It was wonderful, and it had a chewy taste!
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!!!