• 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

    Ingredients

    • 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

    Instructions

    1

    Place the raspberries in the bowl of a small food processor and process until smooth. Set aside.

    2

    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.

    3

    Whisk the cream until soft peaks form and gently fold into the egg mixture.

    4

    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.

    5

    Place in the freezer until set, about 4 − 6 hours.

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