Raspberry Semifreddo
recipe

A delicious, creamy Italian frozen dessert that's easy to make without an ice cream maker. Perfect for berry season!
Preparation Time: 20 minutes + 5 hours freezing time
Serving Size: 8 servings
Ingredients:
- 4 large eggs
- 2 extra egg whites
- 100 g sugar
- 300 ml heavy cream
- 250 g fresh raspberries
- Fresh berries for garnish
Instructions:
1. In a heatproof bowl, crack the eggs and egg whites. Add the sugar and whisk over a water bath until thick and frothy.
2. In another bowl, whip the heavy cream to soft peaks.
3. Gently fold the egg mixture into the whipped cream until well combined.
4. Mash half of the raspberries with a fork and fold into the mixture. Reserve the other half for garnish.
5. Pour half of the raspberry mixture into a loaf pan, layering it with the creamy mixture.
6. Cover the pan with plastic wrap and freeze for five hours or overnight.
7. Remove the semifreddo from the freezer and let it sit at room temperature before serving. Invert onto a serving plate and garnish with fresh berries.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 4 g
- Carbohydrates: 20 g
- Fat: 17 g
- Fiber: 1 g

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