This Raspberry Chocolate Semifreddo is a dreamy frozen dessert that feels elegant but is wonderfully simple to make. It starts with a silky vanilla base, light, creamy, and airy, thanks to whipped cream gently folded into the egg mixture. The base is layered with homemade raspberry sauce and ribbons of chocolate ganache.
As it freezes, the flavors settle into soft, marbled streaks of red and dark chocolate through the pale vanilla base. When sliced, it reveals a beautiful contrast, creamy white layers streaked with raspberry swirls and glossy chocolate ribbons. It looks like something from a pastry shop but it comes together right in your kitchen.
The taste is just as lovely as it looks: cool and creamy vanilla with bursts of tangy raspberry and the richness of smooth chocolate in every bite. No ice cream maker needed, just a bit of patience while it freezes.
Serve it in thick slices with extra raspberry sauce, fresh raspberries or a sprinkle of chocolate shavings on top. It’s perfect for summer gatherings, romantic dinners, or when you want a dessert that’s both show-stopping and satisfying. Light, flavorful, and unforgettable, this semifreddo is pure frozen joy.
How to make raspberry chocolate semifreddo
Begin with preparing the raspberry sauce. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Bring the mixture to a boil and let it simmer for about 5 minutes, or until slightly thickened. Remove from heat and strain through a fine mesh sieve to remove the seeds. Let the smooth sauce cool completely before using.
Next, melt the chocolate. Place the chopped chocolate and cream into a medium heatproof bowl. Set the bowl over a bain-marie (a pot of simmering water) and gently stir until fully melted and smooth. Remove from heat and let it cool slightly while you prepare the vanilla base.
Prepare the vanilla semifreddo base. Line a 8½ x 4½-inch (21 x 11 cm) loaf pan (1-liter capacity) with plastic wrap, allowing some overhang for easy unmolding later.
In a heatproof bowl, whisk together the whole eggs, sugar, and vanilla bean paste until combined. Place the bowl over a bain-marie and mix constantly for 5–7 minutes, or until the mixture becomes pale, thickened, and warm to the touch (70–75°C / 160–170°F). Add a pinch of salt, remove from heat, and let the mixture cool to room temperature.
Meanwhile, in a separate bowl, whip the cold whipping cream until stiff peaks form. Gently fold the whipped cream into the cooled vanilla mixture in batches, being careful not to deflate the mixture, this is what gives the semifreddo its light, airy texture.
How to assemble the semifreddo
Pour a little less than one-third of the vanilla base into the prepared loaf pan and smooth the surface. Add spoonfuls of raspberry sauce and chocolate ganache in a scattered pattern. Repeat the layering with more vanilla base, raspberry sauce, and ganache until all the components are used up, finishing with a layer of vanilla base on top.
Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight, until completely set.
To serve, invert the semifreddo onto a serving platter and peel off the plastic wrap. Garnish with fresh raspberries. Serve in slices with a drizzle of remaining raspberry sauce, fresh raspberries and chocolate curls. Enjoy this elegant and refreshing dessert!
Other similar desserts you may like to try
This Cherry Semifreddo is a no-churn frozen dessert with cherries and creamy vanilla. Light, fruity, and perfect for summer.
This Tiramisu Ice Cream is an refreshing dessert with layers of mascarpone, cocoa, and soft ladyfingers dipped in espresso. Rich, cool, and no churning needed.
This Triple Chocolate Semifreddo is a dreamy frozen mousse with dark, milk, and white chocolate. Velvety, indulgent, and sliceable straight from the freezer.
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Chocolate Cherry Ice Cream Cake
No-Churn Vanilla Ice Cream with Honey
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Raspberry Almond Ice Cream Cake
Strawberry Ice Cream
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Blackberry Swirl Yogurt Ice Cream
Raspberry Chocolate Semifreddo
This Raspberry Chocolate Semifreddo is a dreamy frozen dessert that feels elegant but is wonderfully simple to make. It starts with a silky vanilla base, light, creamy, and airy, thanks to whipped cream gently folded into the egg mixture. The base is layered with homemade raspberry sauce and ribbons of chocolate ganache.
Ingredients
Semifreddo Vanilla Base
- 2 eggs
- 1/2 cup (100g) sugar
- 2 tsp (10g) vanilala bean paste
- 1/4 tsp (1g) salt
- 1 ¼ cup (300g) whipping cream , chilled
Raspberry Sauce
- 9 oz (250g) raspberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15g) fresh lemon juice
Chocolate Ganache
- 2 oz (60g) semisweeet chocolate
- 1/4 cup (60g) whipping cream
Instructions
Prepare the raspberry sauce.
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Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
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Bring to a boil and cook for about 5 minutes or until thickened.
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Remove from heat and sieve to remove seeds. Let cool completely.
Prepare chocolate ganache.
Prepare the vanilla base.
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Line with plastic wrap a 8½ x 4½-inch (1 liter capacity) loaf pan. Set aside.
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In a heatproof bowl, whisk the whole eggs, sugar, salt and vanilla until combined.
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Set the bowl over a bain-marie (simmering pot of water) and whisk constantly for about 5–7 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 70–75°C / 160–170°F).
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Remove from heat, and let it cool to room temperature.
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In a separate bowl, whip the cold whipping cream until stiff peaks form.
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Gently fold the whipped cream into the cooled vanilla mixture in batches, keeping as much air as possible.
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Transfer a bit less then a third to the prepared pan.
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Add spoons of raspberry sauce and chocolate ganache in a scattered pattern.
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Repeat the layering with more vanilla base, raspberry sauce, and ganache until all the components are used up, finishing with a layer of vanilla base on top.
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Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight.
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When ready to serve, invert onto a serving platter and remove the plastic wrap.
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Garnish with fresh raspberries.
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Cut the semifreddo into slices, and serve with remaining raspberry sauce, chocolate curls and fresh raspberries.
Nutrition
Serving: 1 serving out of 8Calories: 275kcalCarbohydrates: 30gProtein: 3.1gFat: 17.5gSaturated Fat: 10.4gCholesterol: 91mgSodium: 106mgPotassium: 135mgFiber: 2.5gSugar: 25.8gCalcium: 47mgIron: 1mg
