Limoncello & Raspberry Semifreddo

4.75 (29)
⏱ 25 mins 🍽 Serves 8 🌶 british ✅ Easy 🏷 Dessert

This elegant semifreddo dessert combines the zesty flavour of limoncello with sweet raspberries. The creamy, no-churn mixture is swirled with a fruity mash and frozen in a loaf tin. It is served with a separate, tangy raspberry coulis made with more limoncello. The components can be prepared in advance and frozen for up to a month, making it an ideal dessert for entertaining. Thaw briefly before slicing and drizzling with the sauce.

Limoncello & Raspberry Semifreddo

Ingredients

  • 100g fresh or frozen (thawed) raspberry
  • 85g golden caster sugar
  • 284ml carton double cream
  • 4 tbsp limoncello
  • 2 x 200ml cartons crème fraîche
  • 225g fresh or frozen (thawed) raspberry
  • 2 tbsp golden caster sugar
  • 2 tbsp limoncello
  • extra raspberries

Method

  1. Prepare a 1kg loaf tin by lining its base with baking parchment.
  2. In a bowl, use a fork to mash the raspberries with half of the golden caster sugar for the semifreddo.
  3. In a separate bowl, whisk the double cream with the remaining sugar and the limoncello until it forms soft peaks.
  4. Briefly beat the crème fraîche until it also reaches a soft peak consistency.
  5. Gently fold the whisked cream mixture and the beaten crème fraîche together.
  6. Pour the mashed raspberry mixture into the combined creams and stir just a few times to create a swirled effect.
  7. Transfer the mixture into the prepared loaf tin and smooth the surface.
  8. To make the coulis, mash the second quantity of raspberries with the sugar and limoncello using a fork.
  9. Pass the mashed raspberry mixture through a sieve to create a smooth sauce.
  10. Place the loaf tin in the freezer without a lid to open-freeze the semifreddo.
  11. Once firm, cover the tin with cling film and foil. it can be frozen for up to 1 month.
  12. Pour the sieved coulis into a rigid container and freeze it separately for the same duration.
  13. For serving, thaw the coulis overnight in the refrigerator.
  14. Thaw the semifreddo in the fridge for 1 hr before you wish to serve it.
  15. Turn the semifreddo out of the tin and remove the lining paper.
  16. Drizzle a little of the coulis over the top and scatter with extra raspberries.
  17. Slice the semifreddo and serve with the remaining coulis on the side.

Nutrition (per serving)

Calories461 kcal
Fat39 g
Saturates24 g
Carbs23 g
Sugars19 g
Fibre1 g
Protein2 g
Sodium24 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinebritish