If you’re on the lookout for a dessert that feels like a sweet summer hug but comes together with impressive ease, this Cherry Raspberry Semifreddo Dessert Recipe is your new best friend. Bursting with the vibrant flavors of fresh cherries and raspberries, balanced by a hint of elderflower liqueur and bright lemon juice, this semifreddo is creamy, fruity, and perfectly refreshing. It’s a frozen delight that’s as elegant as it is approachable, making it ideal for everything from casual family dinners to special celebrations.
Ingredients You’ll Need
Each ingredient in this Cherry Raspberry Semifreddo Dessert Recipe plays a vital role in creating its luscious texture and rich, vibrant flavor. The balance between the sweet and tart fruits, the creaminess of whipped cream, and the gentle sweetness of sugar come together beautifully in every bite.
- Granulated sugar: Provides the perfect sweetness to balance the tart berries without overpowering them.
- Cornstarch: Helps thicken the fruit mixture, ensuring a smooth and stable base.
- Kosher salt: Enhances all the flavors, making the fruit notes shine.
- Fresh or frozen cherries: Adds juicy sweetness and lovely color; fresh is best when in season.
- Fresh or frozen raspberries: Adds a bright, tart contrast and beautiful red hue.
- Fresh lemon juice: Adds a zesty brightness that lifts the berries’ natural flavors.
- Elderflower liqueur (such as St-Germain): Brings a delicate floral note that makes this dessert special.
- Egg and egg yolks: Provide richness and help create the classic semifreddo texture.
- Heavy cream: Whipped to fluffy peaks for creamy lightness and soft mouthfeel.
How to Make Cherry Raspberry Semifreddo Dessert Recipe
Step 1: Prepare the Fruit Mixture
Start by whisking together some sugar, cornstarch, and salt in a small saucepan. Adding cherries and raspberries next, bring the mixture to a lively boil over medium-high heat, stirring often to prevent sticking. After just a minute of bubbling, stir in fresh lemon juice and that magical splash of elderflower liqueur. This simple step intensifies the fruit flavors and creates a luscious base.
Step 2: Puree and Sieve
Transfer your fragrant fruit mixture to a food processor and blend until perfectly smooth. Passing the puree through a medium-coarse sieve ensures any seeds and pulp are removed, leaving a velvety texture that’s pure delight. Set aside about 310 ml of this vibrant berry puree for the semifreddo mixture.
Step 3: Warm the Eggs and Sugar
Combine whole egg, egg yolks, the remaining sugar, and salt in a large heatproof bowl resting over simmering water. Gently whisk this mixture until it reaches around 71°C and the sugar fully dissolves. This crucial step ensures the eggs become silky and safe to eat, setting the foundation for the smoothest semifreddo.
Step 4: Beat the Egg Mixture
Using an electric mixer, whip the warm egg-sugar mix on medium-high speed until it thickens and cools down completely. About 3 to 5 minutes transforms it into a light, fluffy base ready to embrace the berry goodness.
Step 5: Incorporate the Berry Puree
Slowly pour the reserved berry puree into the whipped eggs by lowering the mixer speed to low, blending until evenly combined. This step marries the tangy fruit flavor with the creamy mixture and sets the stage for the folded cream that follows.
Step 6: Fold in Whipped Cream
Whip 180 ml of heavy cream to stiff peaks separately, then gently fold it into the berry-egg mixture. This careful folding keeps the semifreddo airy and light with a rich, creamy texture, yielding roughly 825 ml of luscious semifreddo base.
Step 7: Freeze the Semifreddo
Divide the mixture evenly into 8 freezer-safe glasses or molds, then place them in the freezer for at least 8 hours until firm. Cover with plastic wrap if freezing longer, to prevent ice crystals. Don’t forget to refrigerate the leftover berry puree for garnishing later!
Step 8: Prepare to Serve
About 10 minutes before serving, let the semifreddo sit at room temperature so it softens just enough to be silky but still chilled. Whip the remaining cream to soft peaks. Spoon the reserved berry puree on top, then crown the dessert with fresh cherries, raspberries, and a dollop of whipped cream for that perfect final flourish.
How to Serve Cherry Raspberry Semifreddo Dessert Recipe
Garnishes
The beauty of this Cherry Raspberry Semifreddo Dessert Recipe lies not just in the dessert itself but in the vibrant garnishes. Fresh cherries and raspberries add a pop of color and freshness, while a swirl of whipped cream adds a luxuriously creamy contrast. Don’t hesitate to sprinkle finely grated lemon zest or a few edible flowers for an elegant touch.
Side Dishes
This semifreddo shines wonderfully on its own, but if you want to incorporate it into a bigger spread, light shortbread cookies, almond biscotti, or a crisp fruit salad pair beautifully. Their crunch and subtle sweetness complement the creamy, fruity semifreddo perfectly.
Creative Ways to Present
For a dinner party, serve the semifreddo in clear glasses or individual mason jars layered with additional fresh berries and mint leaves to brighten the look. You can also turn this into an elegant cake by freezing the semifreddo in a loaf pan and slicing it into neat portions. The vibrant cherry and raspberry hues make the inside truly stunning.
Make Ahead and Storage
Storing Leftovers
Once assembled, semifreddo is best enjoyed within three days for optimal freshness. Keep leftovers covered tightly with plastic wrap or in an airtight container in the freezer to maintain their creamy texture and vibrant flavors.
Freezing
This dessert freezes beautifully thanks to its mousse-like texture. After freezing for several hours or overnight, it holds its shape well without becoming icy. Just remember to cover it well to prevent freezer burn or picking up odors from other foods.
Reheating
Reheating is not required or recommended for semifreddo; instead, allow the dessert to sit at room temperature for about 10 minutes before serving to achieve a perfect creamy consistency that’s easy to spoon and enjoy.
FAQs
Can I use frozen fruit instead of fresh for this recipe?
Absolutely! Frozen cherries and raspberries work wonderfully, especially when fresh fruit is out of season. Just be sure to thaw them completely before starting the recipe for the best texture and flavor.
Is elderflower liqueur necessary?
While it does add a lovely floral nuance, elderflower liqueur can be omitted or replaced with a splash of orange blossom water or a bit of lemon zest if preferred—or left out altogether without sacrificing much of the overall flavor.
How long can I store the prepared berry puree?
Keep the berry puree refrigerated in an airtight container, and it will stay fresh for up to three days, perfect for garnishing or drizzling over other desserts.
Can I make this semifreddo dairy-free?
This recipe relies on heavy cream for its signature texture, so it’s tricky to substitute without affecting the result. However, coconut cream can be experimented with for a dairy-free twist, though the flavor and consistency will differ somewhat.
What is the difference between semifreddo and ice cream?
Semifreddo is a semi-frozen dessert that has a mousse-like texture, lighter and airier than traditional ice cream because it incorporates whipped cream and eggs without churning. It melts more slowly and boasts a luxuriously creamy consistency.
Final Thoughts
If you love desserts that balance effortless elegance with bold, fruity flavor, this Cherry Raspberry Semifreddo Dessert Recipe is destined to become a favorite. Creamy, refreshing, and studded with vibrant berries, it’s a stunning treat worth making again and again. Go ahead and give it a try—you’ll be delighted by how simple ingredients come together to create such a memorable dessert experience!
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: Gluten Free
Description
This Cherry Raspberry Semifreddo Dessert is a luscious frozen Italian treat combining fresh cherries and raspberries with a light, creamy custard base. Infused with elderflower liqueur and lemon juice, it offers a refreshing balance of tart and sweet flavors, perfect for a sophisticated summer dessert.
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 and Cream
- 1 large egg
- 2 large egg yolks
- 300 ml heavy cream (divided: 180 ml for folding, 120 ml for whipping)
Instructions
- Prepare Fruit Mixture: In a small saucepan, whisk together 1/4 cup (50 g) sugar, cornstarch, and 1/4 teaspoon salt. Add cherries and raspberries. Bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute, then stir in lemon juice and elderflower liqueur.
- Puree and Strain: Transfer the hot fruit mixture to a food processor and blend until smooth. Pass through a medium-coarse-mesh sieve, discarding solids. Set aside approximately 310 ml of the purée for later use.
- Make Egg Mixture: In a large heatproof bowl set over simmering water, combine the whole egg, egg yolks, remaining 1/2 cup (100 g) sugar, and 1/4 teaspoon salt. Whisk continuously until the mixture reaches about 71°C and sugar dissolves, warming the eggs gently.
- Beat Egg Mixture: Using an electric mixer, beat the warm egg mixture on medium-high speed until thickened and cooled, about 3 to 5 minutes, resulting in a light, fluffy texture.
- Incorporate Berry Purée: Reduce mixer speed to low and gradually beat in 1 cup (240 ml) of the reserved berry purée until fully combined.
- Whip Cream and Fold: In a separate bowl, whip 180 ml heavy cream to stiff peaks. Gently fold the whipped cream into the berry-egg mixture, ensuring a smooth, uniform mixture. The total mixture should be about 825 ml.
- Freeze Semifreddo: Divide the mixture evenly among 8 freezer-safe glasses. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 3 days. Refrigerate the remaining berry purée separately in an airtight container.
- Serve: Remove semifreddo from freezer 10 minutes before serving to soften slightly. Whip remaining 120 ml cream to soft peaks. Spoon reserved berry purée over semifreddo, then garnish with extra raspberries, cherries, and a dollop of whipped cream.
Notes
- For best texture, ensure the egg mixture is gently warmed to avoid scrambling the eggs.
- You can substitute elderflower liqueur with a splash of orange liqueur or omit for a non-alcoholic version.
- Use fresh or properly thawed frozen fruit for optimal flavor and texture.
- Semifreddo can be prepared up to 3 days ahead for convenience.
- Allow semifreddo to sit at room temperature before serving to enhance creaminess.
