Raspberry and Pistachio Semifreddo

Tastes like summer!


  • 3 eggs
  • 2 egg yolks, extra
  • ½ tsp vanilla extract
  • 1 cup Chelsea Caster Sugar
  • 500g frozen raspberries + extra for garnish
  • 2 cups cream
  • Pistachios


  1. Combine eggs, extra yolks, vanilla extract and Chelsea Caster Sugar in a heatproof bowl and place over a saucepan of simmering water and whisk for 5 minutes or until frothy. The heat helps to increase the volume of the whipped mixture.
  2. Remove from heat and beat with an electric mixer until thick and pale.Lightly crush 300g of mixed berries and pistachios and fold through egg mixture.
  3. Beat cream with an electric mixer until soft peaks form. Gently fold through egg mixture.
  4. Line a 26cm x 10cm loaf pan with plastic wrap. Lay remaining berries at base of pan.
  5. Pour over Semifreddo. Cover with foil and freeze overnight.
  6. Remove from pan and decorate with berries. Cut into slices and enjoy!

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