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If you’re searching for a dessert that flawlessly combines fresh fruit brightness with creamy, dreamy richness, you’ve just stumbled upon a gem—the Cherry Raspberry Semifreddo Dessert Recipe is an absolute showstopper. This Italian-inspired frozen treat boasts vibrant layers of sweet cherries and tart raspberries, perfectly balanced with a lusciously smooth texture that melts on your tongue. It’s elegant enough for special occasions but simple enough to whip up for a weeknight indulgence, making it a true favorite to revisit time and time again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet totally essential, each contributing to the vibrant flavor, luscious texture, and inviting color that bring this semifreddo to life.
- Granulated sugar: Provides sweetness and helps in achieving that perfect silky texture when cooked with fruit and eggs.
- Cornstarch: Acts as a thickening agent for the fruit purée, ensuring your semifreddo isn’t watery.
- Kosher salt: Enhances the fruit’s natural flavors and balances sweetness perfectly.
- Fresh or frozen cherries: Adds rich, sweet depth with a hint of tartness—make sure they’re pitted!
- Fresh or frozen raspberries: Bring a bright, tangy punch that complements the cherries beautifully.
- Fresh lemon juice: Adds a zesty brightness that awakens all the fruit flavors.
- Elderflower liqueur: Infuses delicate floral notes that elevate the dessert’s complexity.
- Large eggs and egg yolks: Provide richness and structure to the custard base.
- Heavy cream: Whipped to soft or stiff peaks, it’s key for the creamy, airy texture that defines semifreddo.
How to Make Cherry Raspberry Semifreddo Dessert Recipe
Step 1: Prepare the Fruit Purée
Start by gently whisking sugar, cornstarch, and salt in a small saucepan, then add your cherries and raspberries. As the mixture comes to a boil, stir frequently to avoid scorching and let it cook for about a minute to soften the fruit and release their natural juices. Adding fresh lemon juice and elderflower liqueur at this point uplifts the purée with citrus brightness and a subtle floral aroma that makes this dessert truly unforgettable.
Step 2: Blend and Strain the Purée
Once the fruit mixture has cooled slightly, transfer it to a food processor and blend until smooth. Pressing the purée through a medium-coarse sieve is crucial—it removes seeds and any remaining solids, yielding a silky base that blends seamlessly with the eggs and cream.
Step 3: Warm the Egg Mixture
To create your custard base, whisk together whole eggs, yolks, remaining sugar, and salt in a heatproof bowl over simmering water. This gentle warming dissolves the sugar and slightly cooks the eggs, forming a safe, rich foundation that’s velvety and stable once whipped.
Step 4: Whip the Egg Mixture to Perfection
Using an electric mixer, beat the egg mixture on medium-high speed until it thickens and cools. This step takes some time but trust me, the effort is worth it—the airy texture you’re building here is what creates the semifreddo’s signature melt-in-your-mouth quality.
Step 5: Incorporate the Berry Purée
Slowly lower your mixer speed and gradually add a cup of the reserved berry purée. This step ensures the flavors infuse evenly into the custard, turning it a gorgeous rosy hue while locking in that fresh fruity punch.
Step 6: Fold in Whipped Cream
Separately whip most of the cream to stiff peaks, then gently fold it into the berry-egg mixture. Folding carefully keeps the semifreddo light and airy, giving it the cloud-like texture that sets this dessert apart from traditional ice cream or mousse.
Step 7: Freeze the Semifreddo
Divide the mixture into freezer-safe glasses or containers, then freeze for at least eight hours—or up to three days if you cover the top tightly. Meanwhile, pop the remaining berry purée into the fridge; you’ll use it later to add a fresh fruity burst on top.
Step 8: Ready to Serve
Before serving, let your semifreddo stand at room temperature for about 10 minutes to soften just enough. Whip the remaining cream to soft peaks, spoon the reserved berry purée over the semifreddo, then crown with extra cherries, raspberries, and a dollop of cream. The contrast of cold creamy texture, vibrant fruit, and juicy berries is simply irresistible.
How to Serve Cherry Raspberry Semifreddo Dessert Recipe
Garnishes
Fresh cherries and raspberries add a burst of color and texture that make each serving feel special—don’t skip them! A light dusting of powdered sugar or a sprig of mint can also elevate presentation and add subtle hints of freshness.
Side Dishes
Pair your semifreddo with a crisp cookie like biscotti for crunch or a simple shortbread that won’t compete but complements the berries. A light sparkling wine or fruity dessert wine is also a lovely companion that enhances the elderflower notes.
Creative Ways to Present
Serve the semifreddo in clear glasses or vintage goblets to showcase its beautiful pink layers. For a fun twist, layer berry purée between portions for a ripple effect or top with edible flowers for a stunning centerpiece at your next dinner party.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the semifreddo covered and stored in the freezer. The airtight seal prevents ice crystals from forming, so your dessert stays creamy and fresh for up to three days.
Freezing
This semifreddo freezes beautifully, thanks to its custard base and whipped cream. Just cover it securely with plastic wrap or airtight lids to maintain texture. For best results, consume within three days of freezing to enjoy peak freshness and flavor.
Reheating
No need to reheat semifreddo—just remove it from the freezer and allow it to soften slightly at room temperature for about 10 minutes before serving. This brief rest is ideal for bringing out the perfect scoopable consistency.
FAQs
Can I use frozen berries for this recipe?
Absolutely! Frozen cherries and raspberries work wonderfully, especially off-season. Just make sure to thaw them completely and drain any excess liquid before cooking to prevent the purée from becoming too watery.
Is it safe to use raw eggs in this semifreddo?
The egg mixture in this recipe is gently cooked over simmering water to around 71°C, which is sufficient to safely dissolve the sugar and slightly cook the eggs, reducing risk while maintaining silky texture.
Can I substitute elderflower liqueur with something else?
Yes, if elderflower liqueur isn’t available, a splash of orange blossom water or a mild fruit liqueur like raspberry can work as substitutes, though the flavor profile will shift slightly from the original.
How long should the semifreddo be frozen before serving?
It needs at least 8 hours to firm up properly. Serving it too soon might result in a softer texture that won’t hold its shape well.
What variations can I try with this recipe?
Feel free to swap cherries and raspberries for other berries like strawberries or blueberries. You can also experiment with different liqueurs such as Grand Marnier or Chambord for unique flavor twists that still work beautifully.
Final Thoughts
Once you’ve experienced the airy, fruity magic of the Cherry Raspberry Semifreddo Dessert Recipe, it’s hard not to fall in love. It’s such a joyful way to celebrate the flavors of fresh berries with a creamy texture that feels indulgent without being heavy. So go ahead, give this recipe a whirl—you might just find it becoming your go-to dessert for every occasion!
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Cherry Raspberry Semifreddo Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cherry Raspberry Semifreddo is a luscious no-bake Italian frozen dessert featuring a smooth berry purée blended into a light, creamy mixture of eggs and whipped cream. Infused with elderflower liqueur for a subtle floral note, this dessert is perfect for a refreshing summer treat or elegant finish to any meal.
Ingredients
Fruit Purée
- 150 g granulated sugar, divided
- 16 g cornstarch
- 2.5 g kosher salt, divided
- 140 g fresh or thawed frozen sweet or sour cherries, pitted, plus extra for garnish
- 140 g fresh or thawed frozen raspberries, plus extra for garnish
- 15 ml fresh lemon juice
- 45 ml elderflower liqueur, such as St-Germain
Egg Mixture
- 1 large egg
- 2 large egg yolks
Cream
- 300 ml heavy cream, divided (180 ml for semifreddo mixture, 120 ml for whipping at serving)
Instructions
- Prepare Berry Purée: In a small saucepan, whisk together 50 g (1/4 cup) sugar, cornstarch, and 1/4 teaspoon kosher salt. Add the cherries and raspberries. Bring mixture to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in fresh lemon juice and elderflower liqueur.
- Puree and Strain: Transfer the hot fruit mixture to a food processor and blend until smooth. Pass the purée through a medium-coarse mesh sieve to remove solids. Set aside approximately 310 ml of this smooth purée for use later.
- Warm Egg Mixture: In a large heatproof bowl placed over simmering water, combine whole egg, egg yolks, remaining 100 g (1/2 cup) sugar, and 1/4 teaspoon salt. Whisk constantly until the mixture reaches about 71°C (160°F) and sugar dissolves, warming the eggs safely.
- Thicken and Cool Eggs: Using an electric mixer, beat the warmed egg mixture on medium-high speed for 3 to 5 minutes until it is thickened, pale, and has cooled.
- Incorporate Berry Purée: Lower the mixer speed to low and gradually beat in 240 ml (1 cup) of the reserved berry purée, blending thoroughly into the egg mixture.
- Whip Cream and Fold In: In a separate bowl, whip 180 ml of heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture until fully combined, being careful not to deflate the mixture. This will yield about 825 ml total semifreddo base.
- Freeze the Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses or containers. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days.
- Prepare to Serve: Remove semifreddo from the freezer 10 minutes before serving to soften slightly. Whip the remaining 120 ml heavy cream to soft peaks. Spoon the reserved berry purée over the semifreddo, top with extra fresh raspberries and cherries, and finish with a dollop of whipped cream.
Notes
- Use fresh or properly thawed frozen berries for the best texture and flavor.
- The warming step for eggs is crucial to make the eggs safe to eat and to create a custard-like base.
- Fold whipped cream gently to keep the semifreddo airy and light.
- Semifreddo is best served within 3 days for optimal texture and taste.
- Ensure to use freezer-safe containers or glasses to avoid cracking or breaking.
- Elderflower liqueur adds floral notes but can be omitted or replaced with a splash of vodka or simply lemon juice for a non-alcoholic version.
