Raspberry Semifreddo

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READY IN: 45mins
Recipe by Grace Lynn

This is so smooth and creamy! Got it from one of my favorite cookbooks: The Silver Spoon.

Ingredients Nutrition


  1. Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened (this step takes about 20 minutes), then remove from the heat and continue whisking the mixture until completely cool.
  2. Mash the raspberries in a shallow dish.
  3. Stiffly whip the cream and stir in the egg mixture and mashed raspberries.
  4. Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.
  5. Put in the freezer overnight or for at least 4 hours.
  6. To serve, turn out and remove the plastic wrap.

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