Chocolate Raspberry Semifreddo is a creamy, no-bake Italian frozen dessert that's perfect for hot summer days.
Made with whipped cream, eggs, and sugar, this chilled treat has a light and airy texture, similar to gelato but even fluffier thanks to the long whipping process that incorporates lots of air.
Unlike gelato, semifreddo contains more cream, giving it a rich, velvety consistency that melts in your mouth.
This Chocolate Raspberry Semifreddo combines bold flavors and irresistible textures. The base is smooth and sweet, made with whipped cream and eggs. Juicy, slightly tart raspberries add a burst of color and freshness. While melted dark chocolate brings a touch of bitterness and a delightful crunch.
Just like in traditional Stracciatella Gelato, I don’t add chocolate chips directly. Instead, I melt the dark chocolate in a bain-marie and drizzle it into the mixture. As it cools, it solidifies into crunchy chocolate flakes, creating the perfect contrast with the soft and creamy base.
It’s a beautiful and refreshing dessert that’s as impressive to serve as it is delicious to eat!
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Ingredients
Prep Time: 30 Min | Cook Time: 8 Min | Freezing Time: 6 Hours | Servings: 8
- 3 medium egg yolks
- 1 whole egg
- 1 teaspoons vanilla extract
- 180 g (¾ cup) granulated sugar
- 300 ml (1 ¼ cup) heavy cream
- 125 g (4.4 oz) fresh raspberries
- 150 g (5 oz) dark chocolate
FOR THE TOPPING
- 125 g (4.4 oz) fresh raspberries
- 1 tablespoon powdered sugar
Instructions
BEFORE YOU START: Line a loaf pan (about 15 x 25 cm / 6 x 10 inches) with parchment paper, leaving some paper hanging over the sides. This will make it easier to lift the semifreddo out of the pan once it’s frozen.
Step 1) - Fill a small to medium saucepan halfway with water and bring it to a boil.
Meanwhile, place the egg yolks, whole egg, sugar, and vanilla in a heatproof bowl.
Once the water is boiling, place the bowl over the saucepan to create a double boiler.
Important: Make sure the bottom of the bowl does not touch the boiling water.
Step 2) - Using a hand mixer, beat the egg mixture over the simmering water for about 5 minutes, until it becomes pale, thick, and fluffy.
Remove the bowl from the heat and set it aside.
In a separate bowl, pour in the cold heavy cream. Whip it with a hand mixer until stiff peaks form.
Step 3) - Gently fold the whipped cream into the cooled egg mixture until fully combined.
Now add the raspberries and mix carefully. Some raspberries will break apart, while others will stay whole. This is exactly what you want: it creates a beautiful marbled effect in the final dessert.
Step 4) - Melt the dark chocolate in a double boiler until completely smooth.
Pour one-third of the raspberry cream mixture into the prepared loaf pan.
Drizzle half of the melted chocolate over this layer.
Step 5) - Add another third of the cream mixture on top of the chocolate.
Then pour over the remaining melted chocolate.
Finish with the final layer of cream mixture and smooth the surface with a spatula.
Place the semifreddo in the freezer for at least 6 to 8 hours, or overnight if possible.
Step 6) - When you’re ready to serve, lift the semifreddo out of the loaf pan using the parchment paper.
Carefully flip it onto a serving plate.
Step 7) - Garnish with fresh raspberries and a dusting of powdered sugar.
Slice and serve immediately.
Storage
You can store Chocolate Raspberry Semifreddo in the freezer for up to one week. To preserve its texture and flavor, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container to prevent freezer burn and the absorption of odors.
This dessert is ideal for making in advance. You can prepare it up to 5 days ahead of time, making it a convenient option for entertaining or special occasions. Just keep it frozen until you’re ready to serve.
Important tip: Add any fresh garnishes—like whole raspberries or a dusting of powdered sugar—only right before serving to keep them looking fresh and vibrant.
Once sliced and served, avoid refreezing any leftovers, as the texture may change.
Tips and Variations
You can use either fresh or frozen raspberries for this recipe.
I used fresh raspberries, but if you opt for frozen ones, do not thaw them before adding them to the mixture—otherwise, they’ll release too much liquid and affect the texture.
Feel free to experiment with other berries too: strawberries, blueberries, blackberries, or even a mix of your favorites all work well.
I used 85% dark chocolate for a slightly bitter note that balances the sweetness of the egg cream and the tartness of the raspberries.
If you prefer a sweeter flavor, you can use milk chocolate or even white chocolate instead.
More Frozen Desserts
- Pumpkin Semifreddo with Dark Chocolate
- Peach Sorbet Recipe
- Strawberry Semifreddo all'Italiana
- Homemade Creamy Raspberry Gelato
Chocolate Raspberry Semifreddo - FAQs
Yes! Frozen raspberries work well. Just make sure to add them straight from the freezer without thawing, to prevent excess liquid from watering down the mixture.
Absolutely. Semifreddo needs to freeze for at least 6–8 hours, so it’s perfect to make the day before serving. You can even prepare it up to 2–3 days in advance.
I recommend using dark chocolate (around 70–85%) for a nice contrast with the sweet cream and tart raspberries. But you can use milk or white chocolate if you prefer a sweeter flavor.
Stored properly in an airtight container, semifreddo will keep well in the freezer for up to 1 week.
Yes! This recipe also works beautifully with strawberries, blueberries, blackberries, or a mix of berries.
No ice cream maker needed! That’s one of the best things about semifreddo—it’s a no-churn frozen dessert.
Recipe Card
Chocolate Raspberry Semifreddo (Easy Italian Frozen Dessert)
Ingredients
- 3 medium egg yolks
- 1 whole egg
- 1 teaspoons vanilla extract
- 180 g granulated sugar - ¾ cup
- 300 ml heavy cream - 1 ¼ cup
- 125 g fresh raspberries - 4.4 oz
- 150 g dark chocolate - 5 oz
For the Topping
- 125 g fresh raspberries - 4.4 oz
- 1 tablespoon powdered sugar
Instructions
- BEFORE YOU START: Line a loaf pan (about 15 x 25 cm / 6 x 10 inches) with parchment paper, leaving some paper hanging over the sides. This will make it easier to lift the semifreddo out of the pan once it’s frozen.
- Fill a small to medium saucepan halfway with water and bring it to a boil.
- Meanwhile, place the egg yolks, whole egg, sugar, and vanilla in a heatproof bowl.
- Once the water is boiling, place the bowl over the saucepan to create a double boiler. Important: Make sure the bottom of the bowl does not touch the boiling water.
- Using a hand mixer, beat the egg mixture over the simmering water for about 5 minutes, until it becomes pale, thick, and fluffy. Remove the bowl from the heat and set it aside.
- In a separate bowl, pour in the cold heavy cream. Whip it with a hand mixer until stiff peaks form.
- Gently fold the whipped cream into the cooled egg mixture until fully combined.
- Now add the raspberries and mix carefully. Some raspberries will break apart, while others will stay whole. This is exactly what you want: it creates a beautiful marbled effect in the final dessert.
- Melt the dark chocolate in a double boiler until completely smooth.
- Pour one-third of the raspberry cream mixture into the prepared loaf pan.
- Drizzle half of the melted chocolate over this layer.
- Add another third of the cream mixture on top of the chocolate.
- Then pour over the remaining melted chocolate.
- Finish with the final layer of cream mixture and smooth the surface with a spatula.
- Place the semifreddo in the freezer for at least 6 to 8 hours, or overnight if possible.
- When you’re ready to serve, lift the semifreddo out of the loaf pan using the parchment paper.
- Carefully flip it onto a serving plate.
- Garnish with fresh raspberries and a dusting of powdered sugar.
- Slice and serve immediately.
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