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Raspberry & Pistachio Semifreddo

How to Make a Raspberry & Pistachio Semifreddo

Semifreddo is an Italian-born dessert, literally translating as ‘semi-cold’. This soft, almost-frozen dessert is very similar to ice cream, but requires no churning and no custardy base – a lazy baker’s dream! All it needs now is an infusion of powerful flavours to bring the velvety texture to life: introducing an epic combination of raspberry, pistachio and rosewater, for a super dreamy dessert.


  • 420ml of Double Cream (whipped)
  • 300g of Raspberries
  • 75g of Caster Sugar
  • 65g of Chopped Pistachios (plus extra to decorate)
  • 4 Egg Yolks
  • 2 Eggs
  • 1 tbsp of Rose Water


  • 20cm x 10cm Loaf Tink
  • Baking Paper
  • Heatproof Bowl
  • Saucepan
  • Whisk
  • Large Mixing Bowl
  • Spatula

METHOD: Soft & Fluffy Raspberry, Pistachio & Rose Semifreddo

  1. Grease and line your loaf tin with baking paper; make sure you leave a few centimetres hanging over the sides of the tin.
  2. Add the sugar, eggs and egg yolks to a glass bowl, and then put it over a simmering saucepan of water on the hob. Whisk the mixture until it’s thicker and creamy (roughly 5 minutes), and then remove from the heat. Whisk further, until it’s cooled down.
  3. Pour the mixture into a mixing bowl and gently fold in your whipped cream, rosewater, pistachios, and 2/3 of your raspberries. Transfer the mixture into your loaf tin, cover it, and then place it in the freezer to firm up for a good few hours, or overnight.
  4. Once firm, remove the loaf tin from the freezer and leave it to stand for around 5 minutes, so that it becomes a little softer. Turn the semifreddo out onto a plate and decorate it with finely chopped pistachios and the remaining raspberries. Slice to serve.
How To