Raspberry semifreddo recipe

  • Serves 10
  • 25mins to prepare, 70mins to cook and 6hrs to freeze
  • 365 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
112494 raspberry semifreddo HERO

Pre-heat the oven to 120° C.

Whisk together the egg whites with a pinch of salt until soft peaks form. Add 50g of the caster sugar, and whisk until you have a thick, glossy meringue. Spoon onto a lined and oiled baking tray.

Transfer to the oven and lower the temperature to 100° C.

Bake in the oven for 60 minutes until dried and baked. Remove and reserve to one side.

Line the base and sides of a 6 inch cake tin with parchment.

In a mixing bowl, mash together the raspberries with half of the remaining caster sugar. Whip together the double cream with the rest of the caster sugar until you have soft peaks.

Beat the crème fraiche in a separate bowl so that it resembles soft peaks. Fold the cream and crème fraiche together gently. Add the mashed raspberries to the cream and crème fraiche mixture and stir a few times until you have a swirled mixture.

Crush the meringue and fold gently into the mixture. Spoon into the cake tin and smooth the top. Transfer to the freezer and let it firm up uncovered. Once firm, wrap with clingfilm and freeze overnight.

Before serving, remove from the freezer and allow to sit for 5 minutes. Turn out, cut into wedges using a hot knife and serve with the reserved raspberries.

*This pudding is very rich and indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 125g raspberries, reserve a few for garnishing
  • 135g caster sugar
  • 285ml double cream
  • 400ml crème fraiche
  • 2 egg whites
  • 15ml sunflower oil
  • pinch salt
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    365
    18%
  • Sugar
    15g
    21%
  • Fat
    33g
    47%
  • Saturates
    20.5g
    103%
  • Salt
    0g
    <1%
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.