raspberry & pistachio semifreddo

Best Pistachio and Raspberry Semifreddo

raspberry & pistachio semifreddo with chocolate soil & dragon fruit

Best Pistachio and Raspberry Semifreddo

This is a semifreddo which is normally made in a loaf tin, but I made in a dome shape. It is light and creamy and delicious. Give this dessert a try or make it with what flavours you like.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 6 servings
Calories 300 kcal


  • 500 grams La Casa Del Formaggio double cream
  • 1 egg
  • 1/3 cup honey
  • 4 egg yolks
  • 45 grams pistachios
  • 2 punnets fresh raspberries or frozen
  • icing sugar

Chocolate Soil

  • 25 grams plain flour
  • 35 grams caster sugar
  • 1 egg yolk
  • 50 grams hazelnut meal, blanched hazelnuts
  • 15 gram cocoa powder


  • Line a 1 litre loaf tin with plastic wrap. I decided to use a 6 large dome mould to make this in.
  • Whisk egg, egg yolks and honey in a bowl over a saucepan of gently boiling water until mixture is pale and thick, approximately 5 minutes. Leave to cool.
  • Gently stir double cream through the egg mixture. and add raspberries and pistachios (reserve some of each to serve). Pour into tin or dome, cover fully with plastic wrap and freeze overnight.

Chocolate Soil

  • Place all ingredients in food processor and process till combines and resembles soil. Use this to decorate your dessert, we covered ours with a mirror glaze and decorated with a raspberry gel and dragonfruit.

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