Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Raspberry Semifreddo

Raspberry Semifreddo

Brought to you by: OcadoLife

Prep time:

Cook time:

In this cool and creamy Raspberry Semifreddo from chef Johnnie Crowe, ripples of boozy fruit, dark chocolate and pistachios deliver on looks and flavour. Italian for ‘half cold’, a semifreddo needs overnight freezing, making it the perfect dinner party dessert to prep ahead of time. For a vegan version, simply leave out the eggs, whisk the sugar with aquafaba and use a dairy-free alternative for the cream. Easy!
Share recipe


  • 1 tbsp neutral oil, for the tin (such as groundnut or vegetable oil)
  • 400g raspberries
  • 50ml cherry liqueur
  • 150g caster sugar
  • 300ml double cream
  • 3 eggs, separated
  • 3 drops lemon juice
  • 90g 70% dark chocolate, melted
  • 2 tbsp pistachios


Step 1

Oil a 23cm loaf tin and line with cling film, leaving an overhang long enough to cover the top. Put the raspberries in a shallow bowl, sprinkle with the kirsch and 50g of the sugar; set aside to macerate.

Step 2

Meanwhile, whisk the cream with an electric or handheld whisk to soft peaks; set aside.

Step 3

Put the remaining sugar and the egg yolks in a clean bowl and whisk until light and fluffy. In a separate bowl, whisk the whites to stiff peaks, adding a few drops of lemon juice to stabilise the mixture.

Step 4

Using a large spoon, fold the cream into the sugar and yolk mixture, then fold in the whites; be careful not to knock all the air out.

Step 5

Use a slotted spoon to transfer the raspberries into the creamy mixture (reserve and chill the juice left behind), then gently combine and pour into the loaf tin; cover with the cling film and freeze overnight.

Step 6

To make a sticky glaze, put the reserved raspberry juice in a pan and simmer over a medium-high heat until reduced by half. Remove from the heat and leave to cool.

Step 7

Turn the frozen semifreddo out onto a serving plate or board; use the cling film to ease it out, then remove. Drizzle over the melted chocolate, then quickly (before it sets) sprinkle with the pistachios.

Step 8

Finish by drizzling all over with the cooled raspberry glaze and serve immediately. Freeze the leftovers and eat within 1 month.

Shop the ingredients

You might like