Raspberry and Pistachio Semifreddo

Name: Raspberry and Pistachio Semifreddo
Prep time: 20 min
Total time: 365 min
Ingredients: 6 egg yolks; 3 tablespoons honey; 1 teaspoon honey; 1 cup heavy whipping cream; 8 ounces fresh raspberries; 2.5 tablespoons chopped pistachio nuts

5.0

(6)

6 Reviews

4 Photos

I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house, and everyone gets so excited. I remember the first time I made it. Our friends, the Zacharys, were over for dinner, and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.

Submitted by Cindy Anschutz Barbieri

Updated on January 27, 2025

4

Prep Time:

20 mins

Additional Time:

5 hrs 45 mins

Total Time:

6 hrs 5 mins

Servings:

6

Yield:

1 (9x5-inch) loaf pan

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Ingredients

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Original recipe (1X) yields 6 servings

6 large egg yolks
3 tablespoons honey
1 teaspoon honey
1 cup heavy whipping cream
8 ounces fresh raspberries
2 ½ tablespoons chopped pistachio nuts

Directions

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

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Editor's Note:

This recipe contains raw egg. We recommend that young children, older adults, pregnant people, and those with compromised immune systems do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.

24 home cooks made it!

Nutrition Facts (per serving)

262	Calories
21g	Fat
17g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 262
% Daily Value *
Total Fat 21g	27%
Saturated Fat 11g	55%
Cholesterol 259mg	86%
Sodium 38mg	2%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	10%
Total Sugars 12g
Protein 5g	9%
Vitamin C 10mg	11%
Calcium 60mg	5%
Iron 1mg	5%
Potassium 145mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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