This White Chocolate and Raspberry Semifreddo is your go-to dessert for a refreshing summer treat. Featuring rich white chocolate, tart raspberries, and crunchy biscuit pieces, this no-bake dessert combines creamy textures with crisp, sweet flavors, making it a delightful end to any meal.
Why You’ll Love This: This semifreddo is a fantastic alternative to traditional ice cream, offering a lighter yet equally indulgent texture. The combination of fresh or cooked raspberries with melted white chocolate creates a flavorful base, while the added biscuit pieces provide a satisfying crunch. It’s a perfect dessert that doesn’t require an ice cream maker and can be made ahead of time.
Perfect Occasion: Ideal for summer gatherings, BBQs, or any festive occasion. It’s also perfect as a cool treat on a hot day, or when you want to impress guests with a sophisticated yet easy-to-make dessert.
Decoration Tips: Top this semifreddo with whipped cream and additional fresh raspberries for a visually appealing and delicious garnish. You might also sprinkle some grated white chocolate or drizzle raspberry coulis over the top for an extra touch of elegance.
Ingredients:
- For the Semifreddo:
- 4 egg yolks
- 4 tablespoons sugar
- 2 packets vanilla sugar
- 200 g white chocolate
- 150 g biscuit crumbs (from any sweet, plain biscuit)
- 200 g raspberries (fresh or frozen; if using frozen, cook them with 2 tablespoons of sugar for 15-20 minutes on low heat until jammy)
- 500 ml plant-based whipping cream
Instructions:
- Prepare the Egg Mixture:
- In a heatproof bowl, whisk together egg yolks, sugar, and vanilla sugar. Set the bowl over a pot of simmering water (double boiler method), making sure the water doesn’t touch the bottom of the bowl. Whisk continuously until the mixture is warm to the touch and has thickened slightly. Be careful not to let the eggs curdle.
- Remove from heat and immediately add the white chocolate, stirring until melted and incorporated. Allow the mixture to cool completely.
- Whip the Cream:
- In a separate bowl, whip the plant-based cream until it forms soft peaks.
- Combine and Layer:
- Fold the whipped cream into the cooled egg and chocolate mixture until well combined. Divide the mixture into two equal parts.
- Gently fold the biscuit crumbs into one half of the mixture.
- Line a loaf pan (approximately 10×25 cm) with cling film. Pour a layer of the plain semifreddo mixture into the pan, followed by a layer of cooked or fresh raspberries, then the biscuit semifreddo mixture.
- Freeze:
- Sprinkle the top with additional biscuit crumbs.
- Cover and freeze for at least 3-4 hours, or until firm.
- Serve:
- To serve, invert the semifreddo onto a serving plate and peel off the cling film.
- If desired, garnish with whipped cream and additional raspberries.
Storage:
- Keep the semifreddo frozen until ready to serve. Leftovers can be stored in the freezer, covered, for up to two weeks.
Enjoy this delightful White Chocolate and Raspberry Semifreddo, a perfect dessert that combines ease of preparation with exquisite taste and presentation!
