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raspberry semifreddo in a martini glass on a gray background

Raspberry Semifreddo

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This recipe is for a traditional Italian dessert. Made similarly to ice cream but without the churning, semifreddo is a deliciously refreshing dessert. 
Course Dessert
Cuisine Italian
Seasonal Labor Day, Mother's Day, summer
Ingredient raspberry
Prep Time 10 mins
Cook Time 15 mins
Freezing Time 10 hrs
Total Time 25 mins
Servings 4 servings
Author Leah Kuo


  • 2 pints fresh raspberries pureed
  • 4 egg yolks lightly beaten
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 2 tbsp champagne
  • 3 egg whites beaten
  • 1 cup heavy cream whipped


  • Puree the raspberries with the champagne and set aside.
  • Boil and the sugar and the corn syrup to the softball stage (235-245 degrees F). 3. Pour over the lightly beaten egg yolks. Beat until cool.
  • Combine the raspberries with the yolk mixture and fold in the whipped cream. Fold in the beaten egg whites.
  • Pour into a prepared mold (I use a loaf pan lined on the sides and bottom with plastic wrap). Freeze overnight.
  • When ready to serve, let stand for about 10 minutes, invert the pan, remove the plastic wrap, and serve.