Raspberry Semifreddo
A creamy, half-frozen Italian dessert swirled with raspberry purée, set in a loaf tin and sliced at the table.
- Time6 hrs 20
- 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 cling film, leaving plenty hanging over the sides.
- 2
Mash 200 g of the raspberries with the lemon juice and 2 tablespoons of the erythritol. Leave the other 100 g whole.
- 3
Whip the cream with the remaining erythritol and the vanilla until soft peaks form. Do not overwhip.
- 4
Fold the yoghurt into the cream until smooth. Gently fold in the whole raspberries.
- 5
Spoon half the cream mixture into the tin. Dot with half the mashed raspberries and drag a knife through for a ripple. Repeat with the rest.
- 6
Fold the cling film over the top. Freeze for at least 6 hours, until firm.
360 min - 7
Turn out onto a board 10 minutes before serving. Slice with a warm knife.
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.