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Raspberry Chocolate Semifreddo

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This Raspberry Chocolate Semifreddo is an elegant no-churn frozen dessert that blends creamy vanilla semifreddo with tangy raspberry sauce and luscious chocolate ganache. Perfect for summer entertaining or special occasions, it’s refreshing, indulgent, and easy to make ahead.

Ingredients

  • 1 1/2 cups raspberries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3 oz dark chocolate, chopped
  • 1/3 cup heavy cream
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • 1 cup cold whipping cream
  • Optional: Fresh raspberries, Extra raspberry sauce, Chocolate curls or shavings

Instructions

  1. To make raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 5 minutes. Strain through a fine mesh sieve and let cool.
  2. To make chocolate ganache: Heat heavy cream in a small saucepan or double boiler. Add chopped dark chocolate and stir until smooth. Cool slightly.
  3. To make vanilla semifreddo: In a heatproof bowl over simmering water, whisk together eggs, sugar, vanilla, and salt for 5–7 minutes until pale and thickened. Let cool.
  4. Whip cold cream to stiff peaks, then gently fold into the cooled egg mixture.
  5. Line an 8½ x 4½-inch loaf pan with plastic wrap. Layer vanilla semifreddo, raspberry sauce, and ganache in swirls. Repeat layers, ending with semifreddo.
  6. Cover and freeze for at least 6 hours or overnight until firm.
  7. Slice with a knife dipped in warm water. Serve with fresh raspberries, extra sauce, or chocolate shavings if desired.

Notes

  • Frozen raspberries are fine—just cook a bit longer to reduce liquid.
  • Use 60–70% dark chocolate for a rich yet balanced ganache.
  • Infuse cream with espresso or orange zest before making ganache for added flavor.
  • Warm your knife for clean, neat slices.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-chocolate-semifreddo/