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Chocolate Raspberry Semifreddo (Easy Italian Frozen Dessert)
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.
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.
Nutrition
Serving: 100gCalories: 361kcalCarbohydrates: 40gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 136mgSodium: 25mgPotassium: 154mgFiber: 3gSugar: 36gVitamin A: 692IUVitamin C: 8mgCalcium: 49mgIron: 1mg
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