Light and creamy semifreddo fit for any occasion

Light, sweet and creamy, our gorgeous rose syrup and raspberry semifreddo is fit for any occasion.

Rose syrup and raspberry semifreddo

Serves 6-8 • Total time 1 hour, plus overnight freezing

Ingredients

4 large egg yolks
1 cup sugar
1½ cups cream, whipped to stiff peaks
1 tub (250g) mascarpone
1 cup fresh raspberries, plus extra for decoration
50g pistachios or almonds, shelled and chopped
1 Tbsp rose syrup
1 cup fresh raspberries, plus extra for decoration

Method

Grease and line a loaf tin with three layers of clingfilm. (Let the clingfilm hang over edges of the tin for easy unmoulding.) Place tin in freezer.
Place egg yolks and sugar in a large glass bowl over a tight-fitting pot of simmering water.
Whisk mixture with an electrical whisk on medium speed until thickened and sugar is dissolved, about 10-15 minutes.
Remove from heat, increase speed to high and whisk for another 3-4 minutes until doubled in volume.
Fold cream and mascarpone together in a separate bowl.
Fold cream mixture through the egg mixture, working gently so you don’t knock out the air.
Spoon mixture into chilled tin.
Sprinkle over the raspberries, ¾ of the nuts and the syrup. Use a knife to swirl everything through.
Fold the excess clingfilm over the mixture and freeze overnight to set.
To serve, unfold the clingfilm from the base, turn over onto a platter and remove the tin. Peel off clingfilm.
Serve semifreddo sliced and topped with extra berries, nuts and syrup.