White chocolate and raspberry semifreddo: a summer delight

White chocolate and raspberry semifreddo: a summer delight

This White Chocolate and Raspberry Semifreddo is your go-to dessert for a refreshing summer treat. Made with rich white chocolate, tart raspberries, and crunchy cookie pieces, this no-bake dessert combines creamy textures with crunchy, sweet flavors, making it a delicious ending to any meal.


Why you'll love it: This semifreddo is a fantastic alternative to traditional ice cream, offering a lighter but equally delicious texture. The combination of fresh or cooked raspberries with melted white chocolate creates a flavorful base, while the added cookie pieces provide a satisfying crunch. This is a perfect dessert that doesn't require an ice cream maker and can be made in advance.

Perfect occasion: Ideal for summer gatherings, barbecues or any other festive occasion. It's also perfect as a cool treat on a hot day or when you want to impress your guests with a sophisticated yet easy-to-prepare dessert.

Decorating Tips: replaces the word nice with emptyp this semifreddo with whipped cream and additional fresh raspberries for a visually appealing and delicious topping. You can also sprinkle a little grated white chocolate or drizzle raspberry coulis on top for an extra touch of elegance.

See also  Decadent Kinder Bueno Rolls with Hazelnut Cream: a delicious twist on classic cinnamon rolls


  • For the Semifreddo:
    • 4 egg yolks
    • 4 tablespoons of sugar
    • 2 sachets of vanilla sugar
    • 200g white chocolate
    • 150g biscuit crumbs (any plain sweet biscuit)
    • 200 g raspberries (fresh or frozen; if using frozen, cook them with 2 tablespoons of sugar for 15-20 minutes over low heat until jammy)
    • 500 ml of vegetable whipped cream


  1. Prepare the egg mixture:
    • In a heatproof bowl, whisk together the egg yolks, sugar and vanilla sugar. Place the bowl over a pan of simmering water (double boiler method), making sure the water does not touch the bottom of the bowl. Whisk continuously until the mixture is warm to the touch and has thickened slightly. Be careful not to let the eggs curdle.
    • Remove from heat and immediately add white chocolate, stirring until melted and incorporated. Let the mixture cool completely.
  2. Whip the cream:
    • In another bowl, whip the vegetable cream until it forms soft peaks.
  3. Combine and layer:
    • Fold the whipped cream into the cooled egg and chocolate mixture until well combined. Divide the mixture into two equal parts.
    • Gently incorporate the cookie crumbs into half of the mixture.
    • Line a cake mold (approximately 10×25 cm) with cling film. Pour a layer of the plain semifreddo mixture into the pan, followed by a layer of cooked or fresh raspberries, then the semifreddo biscuit mixture.
  4. Freeze:
    • Sprinkle top with additional cookie crumbs.
    • Cover and freeze for at least 3 to 4 hours or until firm.
  5. Serve:
    • replaces the word nice with empty serve, invert the semifreddo onto a serving plate and remove the cling film.
    • If desired, garnish with whipped cream and additional raspberries.


  • Keep the semifreddo frozen until ready to serve. Leftovers can be stored in the freezer, covered, for up to two weeks.

Enjoy this delicious White Chocolate and Raspberry Semifreddo, a perfect dessert that combines ease of preparation with exquisite taste and presentation!

Leave a Comment