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Raspberry And Pistachio Semifreddo

  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 5 hours and 45 minutes (Freezing Time)
  • Total Time: 6 hours and 5 minutes
  • Yield: 6 servings 1x


This very sophisticated-looking Raspberry and Pistachio Semifreddo is definitely a must-try. You’d be surprised at how easy it is to make!



8 ounces fresh raspberries

2 1/2 tablespoons pistachio nuts

1 cup heavy whipping cream

6 large egg yolks

4 tablespoons honey and an extra teaspoon


  1. Using the bowl of an electric mixer, combine egg yolks and honey (1 tbsp and 1 tsp. Beat for about 10 minutes or until the mixture doubles.
  2. Beat heavy cream using the electric mixer as well and wait until firm peaks form. Combine with the egg yolk mixture.
  3. Line a pan (loaf pan) with parchment paper and then pour the mixture. Smooth the top and then cover with plastic.
  4. Freeze for about 1 1/2 hours.
  5. Once semifreddo is chilled, remove from the freezer and stir in raspberries and pistachio nuts.
  6. Freeze for about 4 hours.
  7. Transfer the semifreddo from the freezer to the refrigerator and let it soften for about 15 minutes.
  8. Remove from pan and slice.
  9. Serve.


  • When beating egg yolk mixture, the output should be pale and creamy.
  • When lining the loaf pan with parchment paper, leave overhang on the sides.
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