Cooking with Katie

Lemon Semifreddo with Raspberry Sauce

So, I made a mistake. When I said that my Chocolate Toffee Mascarpone Bars were decadence at it’s best, I really meant to say that they were an extremely close second to this semifreddo! The creaminess of the semifreddo, tanginess of the lemon, and tartness of the raspberry sauce work so well together that it’ll make you want to jump up and do your happy dance! If you have one, that is.

Now, semifreddo is a classic Italian dessert that resembles ice cream or gelato. It’s really a big hit with kids, and is sure to impress any dinner date or dinner guest! I came up with the raspberry sauce all on my own because the original recipe said to serve it with an orange and mango salad. I’m sure that the salad is good……..just probably not as kid-friendly; so I think you’ll find the raspberries to be quite splendid!

Lemon Semifreddo with Raspberry Sauce (adapted from Anne Burrell’s recipe)

  • 1/2 sliced almonds, toasted (I didn’t use these)
  • 2 c heavy cream
  • 1 1/4 c sugar
  • 8 egg yolks
  • 1/2 c lemon juice (I only used 1/4 c)
  • 3 lemons, zested (I did not use this)
  • pinch of salt
  • 1/2 pint of fresh raspberries
  • half a lemon, zested
  • about 2 tbsp. sugar

Start by lining 6 ramekins or a loaf pan with plastic wrap. If you’re using the almonds, then spread those on the bottom in a pretty design.

Then, combine the sugar, eggs, lemon juice and lemon zest, and salt in a mixer bowl. Whisk it until it’s a homogeneous mixture, then set it on a double boiler. (Don’t worry, it won’t hurt the bowl!) Whisk it for 4-5 minutes until the eggs are light in color, and become fluffy. If you stick a thermometer in, they should be 165 degrees F. Then, set the bowl on the mixer with the whisk attachment and whip on high speed until they have doubled in volume and the bottom of the bowl is cool.

Don’t you just hate it when a recipe calls for whipped cream or whipped egg whites and there’s already something in your mixing bowl? Well, if you use one of these handy-dandy immersion blenders with the new whisk attachment, then you don’t have to whip the cream with the power of your biceps! You could also use a hand-mixer, but that’s just not as fun!:)

Carefully fold the whipped cream into the lemon mixture to make this lemon-dreamsicle-type mixture…..YUM!

Pour it into the ramekins…

…and cover with the excess plastic wrap. Refrigerate for at least  4-5 hours or overnight before serving.

The next day, combine the raspberries, lemon zest and sugar. Mash it with a fork so that it’s still a little bit chunky. Cover with plastic wrap and refrigerate for at least an hour before serving. This is called masserating, it’s kind of like marinading…only with fruit.

When you’re ready to serve it, unwrap the semifreddo and plop it upside down onto a plate, or, if using a loaf pan, plop it onto a cutting board and slice it with a knife that’s been soaked in hot water. Top with the raspberry sauce, or the mango-orange salad if  it makes you happy, and enjoy!


Trackbacks & Pingbacks


  1. * Karen says:

    Looks like a great summer dessert Katie!!
    love ya, K

    | Reply Posted 6 years, 10 months ago
    • Aunt Karen,
      It definately screams summer!!!! Plus, it was super easy to make!!!! Love you, too!

      | Reply Posted 6 years, 10 months ago
  2. Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit – your recipe is positioned at #122 (random order).

    | Reply Posted 4 years ago

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