Semifreddo isn’t just ice cream. This delicious Italian delight is a class of dessert in itself. It’s known for its distinctive creamy texture and smoothness. Raspberry adds a delicious fruitiness to the thick custard-y goodness.
Raspberry ripple semifreddo
- 360g fresh raspberries
- 3 large eggs
- 2 large egg yolks, extra
- 1 vanilla pod, split and seeds scraped
- 220g (1 cup) castor sugar
- 435ml (1¾ cups) fresh cream
Place the raspberries in the bowl of a small food processor and process until smooth. Set aside.
Place the eggs, yolks, vanilla and sugar in a large, heatproof bowl. Place over a saucepan of simmering water and whisk the mixture with a hand-held beater for 4 − 5 minutes or until thick and pale. Remove from the heat and continue whisking until cool.
Whisk the cream until soft peaks form and gently fold into the egg mixture.
Reserve 500ml (2 cups) of the mixture and pour the remainder into a 3-litre-capacity (12-cup) dish. Fold the reserved mixture through the puréed raspberries and spoon stripes over the semifreddo.
Place in the freezer until set, about 4 − 6 hours.