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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


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  


  1. 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.
  2. Place egg yolks and sugar in a large glass bowl over a tight-fitting pot of simmering water.
  3. Whisk mixture with an electrical whisk on medium speed until thickened and sugar is dissolved, about 10-15 minutes. 
  4. Remove from heat, increase speed to high and whisk for another 3-4 minutes until doubled in volume. 
  5. Fold cream and mascarpone together in a separate bowl. 
  6. Fold cream mixture through the egg mixture, working gently so you don’t knock out the air. 
  7. Spoon mixture into chilled tin. 
  8. Sprinkle over the raspberries, ¾ of the nuts and the syrup. Use a knife to swirl everything through. 
  9. Fold the excess clingfilm over the mixture and freeze overnight to set. 
  10. To serve, unfold the clingfilm from the base, turn over onto a platter and remove the tin. Peel off clingfilm. 
  11. Serve semifreddo sliced and topped with extra berries, nuts and syrup.

Also read: An easy showstopper: Strawberry Crumble

Words: Sjaan van der Ploeg

Photography: Zhann Solomons

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