Description
Irresistible Raspberry and Pistachio Semifreddo You’ll Want to Make Again and Again
Ingredients
Scale
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 2 large egg whites
- 3/4 cup shelled unsalted pistachios, chopped
- 1 cup fresh raspberries
- Pinch of salt
- Optional: extra raspberries and pistachios for garnish
Instructions
- Line a 9×5-inch loaf pan with plastic wrap or parchment, leaving overhang.
- Whip heavy cream to soft peaks. Refrigerate.
- Whisk egg yolks with half the sugar over a double boiler for 5–7 minutes until pale and thick. Cool completely.
- Beat egg whites with salt to soft peaks, then add remaining sugar and beat to glossy stiff peaks.
- Gently fold whipped cream into cooled yolks, then fold in egg whites.
- Fold in pistachios and raspberries gently.
- Transfer to pan, smooth top, cover, and freeze at least 6 hours or overnight.
- Unmold, rest 5–10 minutes, slice, and garnish if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg
Keywords: Raspberry Pistachio Semifreddo, Frozen Dessert, Summer Treat