Amaretti and Raspberry Semifreddo
A soft, mousse-like Italian frozen dessert with crushed amaretti and a ripple of tart raspberry.
- Time6 hr 30
- LevelMedium
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 900 g loaf tin with two layers of cling film, leaving plenty hanging over the sides.
- 2
Mash 200 g of the raspberries with the icing sugar and lemon juice, then push through a sieve for a smooth puree. Keep the remaining raspberries whole.
- 3
Whisk the egg yolks and half the caster sugar in a heatproof bowl over a pan of barely simmering water for 5 to 6 minutes until thick, pale and doubled in volume. Take off the heat and whisk until cool.
6 min - 4
In a clean bowl, whip the cream with the vanilla to soft peaks. In another clean bowl, whisk the egg whites to stiff peaks, then whisk in the remaining sugar a spoonful at a time until glossy.
- 5
Fold the cream into the yolk mixture, then fold in the egg whites in two goes, followed by the amaretti.
- 6
Spoon a third into the tin, dot with some puree and whole raspberries, and repeat twice, finishing with a swirl of puree. Fold the cling film over the top.
- 7
Freeze for at least 6 hours or overnight. Turn out, peel off the film and slice with a hot knife.
360 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
