If you have a craving for a dessert that feels like a cool, airy hug on a warm day, this Cherry Raspberry Semifreddo Dessert Recipe is absolutely going to win your heart. Imagine the perfect balance of tangy cherries and sweet raspberries swirled into a velvety, frozen treat with hints of fresh lemon and elderflower liqueur—every bite is a celebration of fruity brightness and creamy bliss. Whether you’re hosting a summer dinner party or just rewarding yourself, this semifreddo delivers an irresistible charm that’s as stunning to look at as it is to taste.
Ingredients You’ll Need
This recipe is a beautiful example of how a handful of straightforward, quality ingredients can come together to create something truly extraordinary. Each element plays a vital role—fruits provide fresh, vibrant flavor and color, while the eggs and cream build that dreamy, silky texture.
- Granulated sugar: Provides balanced sweetness and aids in achieving the perfect texture.
- Cornstarch: Helps thicken the fruit sauce for a silky puree without any grit.
- Kosher salt: Enhances all the flavors, keeping the dessert complex and interesting.
- Cherries (fresh or thawed): Offer a juicy, slightly tart taste and stunning deep red color.
- Raspberries (fresh or thawed): Bring brightness and a subtle floral note that pairs beautifully with cherries.
- Fresh lemon juice: Adds acidity to balance the sweetness and intensifies the fruit flavors.
- Elderflower liqueur: Introduces a fragrant, aromatic twist that makes this semifreddo truly special.
- Egg and egg yolks: Create the rich, custard-like base that sets the semi-frozen texture.
- Heavy cream: Whipped to airy perfection, it lends indulgent creaminess to the dessert.
How to Make Cherry Raspberry Semifreddo Dessert Recipe
Step 1: Cook the Fruit
Start by whisking together a quarter cup of sugar, cornstarch, and salt in a small saucepan to create a smooth base for the fruit. Adding the cherries and raspberries to this, bring the mixture to a gentle boil while stirring constantly to prevent lumps. After a quick boil, stir in fresh lemon juice and a splash of elderflower liqueur—these two brighten and elevate the fruit flavors beautifully.
Step 2: Purée and Strain
Once your fruit is cooked and softened, transfer the mix to a food processor and blend until perfectly smooth. Running the purée through a medium-coarse sieve will ensure a silky texture free of seeds and pulp, which is key for that melt-in-your-mouth semifreddo feel.
Step 3: Warm the Eggs and Sugar
In a heatproof bowl placed over simmering water, whisk together the egg, egg yolks, remaining sugar, and salt. Warm this mixture gently until it reaches about 71°C, allowing the sugar to fully dissolve and the eggs to cook slightly for safety and smoothness without scrambling.
Step 4: Whip the Egg Mixture
Now, take that warmed egg mixture and beat it on medium-high speed until it thickens and cools—this takes about 3 to 5 minutes. The result is a light, airy custard base that forms the heart of the semifreddo.
Step 5: Incorporate Berry Purée
Slowly add one cup of your reserved berry purée to the whipped egg base on a low mixer speed, folding it in thoroughly but gently. This step infuses the custard with the intensely fruity, vibrant red flavors that define this Cherry Raspberry Semifreddo Dessert Recipe.
Step 6: Fold in Whipped Cream
In a separate bowl, whip 180 ml of heavy cream until stiff peaks form, then carefully fold it into the berry-egg mixture. This creates the luscious, velvety texture that makes your dessert light yet rich—an absolute joy to eat.
Step 7: Freeze in Portions
Divide the final mixture evenly into 8 freezer-safe glasses or molds. Freeze until fully set—at least 8 hours or up to three days, covered well with plastic wrap to avoid freezer burn. Don’t forget to refrigerate the leftover berry purée; it’ll come in handy for the finishing touch.
Step 8: Prepare to Serve
Before serving, let your semifreddo sit at room temperature for about 10 minutes to soften slightly. Whip the remaining 120 ml of cream to soft peaks, spoon the reserved berry purée over each portion, and crown with fresh raspberries, cherries, and a dollop of whipped cream. The result looks as good as it tastes!
How to Serve Cherry Raspberry Semifreddo Dessert Recipe
Garnishes
Adding fresh raspberries and cherries as a garnish gives a refreshing bite and vivid pop of color, while a swirl of softly whipped cream adds inviting creaminess. A sprinkle of finely chopped mint or edible flowers can also lift this already elegant dessert into a showstopper for any occasion.
Side Dishes
Keep side dishes light to complement the semifreddo’s soul—consider a crisp almond biscotti for crunch or a simple shortbread cookie to add buttery contrast. Fresh fruit salad or a bright salad with citrus segments can also balance the richness.
Creative Ways to Present
Serve your Cherry Raspberry Semifreddo Dessert Recipe in individual clear glasses or vintage coupes to showcase the gorgeous red hues. Layering with crushed meringue or a drizzle of raspberry coulis adds texture and visual appeal. For a fun twist, try frozen pops by inserting sticks before freezing for a delightful handheld treat.
Make Ahead and Storage
Storing Leftovers
Any semifreddo leftovers should be kept well-covered in the freezer to maintain moisture and prevent ice crystals. When refrigerated berry purée is leftover, use it within 48 hours for freshness—perfect for drizzling over pancakes or yogurt.
Freezing
This dessert freezes beautifully, so it’s perfect for preparing in advance. Just make sure your containers are airtight and well-sealed. For best texture, avoid freezing beyond 3 days to keep your semifreddo creamy rather than icy.
Reheating
Reheating doesn’t apply here since semifreddo is served chilled. Instead, allow it to soften slightly at room temperature before scooping or spooning out your portion for that perfectly creamy sensation.
FAQs
Can I substitute the elderflower liqueur?
Absolutely! If you don’t have elderflower liqueur, you can swap it for a splash of orange blossom water or a little vanilla extract to maintain a floral note without alcohol.
Is it necessary to strain the fruit purée?
Straining ensures the semifreddo has an ultra-smooth texture by removing seeds and pulp. While it’s a bit of extra work, the silky result is well worth it.
Can I make this dessert dairy-free?
You can experiment with coconut cream instead of heavy cream, but keep in mind this will change the flavor profile and texture slightly. The structure from egg and sugar will remain the same, so it’s a fun variation to try!
How long can I keep the semifreddo frozen?
For best taste and texture, consume within 3 days. While it’s safe longer, you may notice a decline in creaminess and flavor over time.
Can I prepare this dessert without an electric mixer?
A whisk and a good dose of arm strength can work, but it will take longer to reach the fluffy texture you want. An electric mixer speeds things up and ensures perfect consistency every time.
Final Thoughts
This Cherry Raspberry Semifreddo Dessert Recipe is truly one of those desserts you’ll find yourself craving again and again, especially when the seasons favor fresh berries. Its combination of bright fruit flavors, delicate creaminess, and that subtle floral twist makes it both special and wonderfully approachable. So, grab your ingredients, get your freezer ready, and spoil yourself with this airy, vibrant treat that feels like a personal celebration on a plate.
Print
Cherry Raspberry Semifreddo Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cherry Raspberry Semifreddo is a luscious and elegant frozen Italian dessert that combines the tangy sweetness of fresh cherries and raspberries with a creamy, airy texture. Enhanced with a touch of elderflower liqueur and lemon juice, this semifreddo offers a refreshing fruity flavor, perfect for warm weather or special occasions. Its smooth berry purée folded into whipped cream and a delicate egg custard creates a delightful treat that is impressive yet simple to make.
Ingredients
Fruit Purée
- 150 g granulated sugar (divided)
- 16 g cornstarch
- 2.5 g kosher salt (divided)
- 140 g sweet or sour cherries, fresh and pitted or frozen and thawed, plus extra for garnish
- 140 g fresh or thawed frozen raspberries, plus extra for garnish
- 15 ml fresh lemon juice
- 45 ml elderflower liqueur (such as St-Germain)
Custard Mixture
- 1 large egg
- 2 large egg yolks
Cream
- 300 ml heavy cream (divided into 180 ml and 120 ml portions)
Instructions
- Prepare the Fruit Purée: In a small saucepan, whisk together 50 g (1/4 cup) sugar, cornstarch, and 1/4 teaspoon kosher salt. Add the cherries and raspberries. Heat over medium-high heat, stirring frequently until the mixture boils. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
- Blend and Strain the Purée: Transfer the hot fruit mixture to a food processor and blend until smooth. Pass the purée through a medium-coarse mesh sieve to remove solids. Set aside approximately 310 ml of this smooth purée for later use.
- Cook the Egg Custard: In a large heatproof bowl set over simmering water, combine whole egg, egg yolks, remaining 100 g (1/2 cup) sugar, and 1/4 teaspoon kosher salt. Whisk continuously until the mixture is warm (about 71°C) and the sugar dissolves completely.
- Whip the Custard: Using an electric mixer, beat the warm egg mixture on medium-high speed until it thickens and cools, approximately 3 to 5 minutes.
- Incorporate Berry Purée: Reduce the mixer speed to low and gradually add 240 ml (1 cup) of the reserved berry purée, mixing gently to combine into the custard.
- Whip the Cream: In a separate bowl, whip 180 ml heavy cream to stiff peaks. Carefully fold this whipped cream into the berry-egg custard mixture until fully incorporated. The mixture should total about 825 ml.
- Freeze the Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses or molds. Cover with plastic wrap and freeze until firm, at least 8 hours and up to 3 days. Refrigerate the leftover berry purée in an airtight container.
- Serve: Remove semifreddo from the freezer and allow it to sit at room temperature for 10 minutes before serving. Whip the remaining 120 ml heavy cream to soft peaks. Spoon the reserved berry purée over the semifreddo, then top with additional cherries, raspberries, and the whipped cream for garnish.
Notes
- Use fresh or thawed frozen berries for the best flavor and texture.
- The elderflower liqueur adds a delicate floral note but can be omitted for a non-alcoholic version, substituting with elderflower syrup or additional lemon juice.
- Ensure the egg custard reaches about 71°C (160°F) to safely cook the eggs without scrambling.
- Folding whipped cream gently preserves the light, airy texture of the semifreddo.
- Letting the semifreddo soften slightly before serving improves flavor and ease of spooning.
- Semifreddo can be prepared up to 3 days in advance; store covered tightly in the freezer.
