Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Raspberry-Balsamic Semifreddo

Scott Phillips

Servings: 8

Semifreddo is like fluffy, sliceable ice cream, but better; the richest, most luscious, and probably most decadent member of the frozen dessert family. In this version, syrupy aged balsamic vinegar lends a wonderful complement to the tart raspberries. Crème de cassis or raspberry syrup can be used instead of the Chambord.


  • 1-1/2 cups cold heavy cream
  • 6 oz. (1 cup) fresh raspberries
  • 5 large egg yolks, at room temperature
  • 2/3 cup granulated sugar
  • 1/4 cup Chambord (black raspberry liqueur)
  • 2 large egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. table salt
  • 1/4 cup seedless raspberry jam
  • 1 Tbs. aged balsamic vinegar

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 175
  • Sodium (mg): 110
  • Carbohydrates (g): 31
  • Fiber (g): 1
  • Protein (g): 4


  • Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9×5-inch loaf pan with a 12×20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream

  • Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

Make the zabaglione

  • Using the back of a wooden spoon, press the raspberries through a fine-mesh sieve into a small bowl. Scrape any purée from the bottom of the sieve into the bowl and set aside.
  • Clean and dry the beaters. In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to a gentle simmer. Put the egg yolks, 1/3 cup of the sugar, and the Chambord in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the bowl from the pan and fold the raspberry purée into the zabaglione until combined. Set aside.

Make the meringue

  • Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining 1/3 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.

Fold and freeze

  • In a small bowl, whisk the raspberry jam and balsamic vinegar until smooth.
  • Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain. Dollop the jam mixture over the top and fold it in with just a few long, gentle strokes to create swirls.
  • Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

Unmold and serve

  • Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.
  • Slice the semifreddo crosswise into 1-inch-thick pieces to serve.


If you have only regular (instead of aged) balsamic vinegar on hand, simmer 2 Tbs. until reduced by half, cool, and use as directed below.


Rate or Review

Reviews (11 reviews)

  • weezi | 05/07/2019

    After reading other reviews, I: a) reduced cream to one cup, b) doubled the jam; c) tripled the balsamic (used raspberry balsamic to up the raspberry flavour); d) increased raspberries by half.

    The result was delicious.

    Someone commented that semifreddo is Italian for "get a lot of dishes dirty." Many recipes are overly complicated (this is not a dish that's baked, so does not need to be treated like one). Research has yielded options to reduce the work, dishes and time:
    1) beat egg whites; then yolks; then cream, in that order in same bowl - combine in a large bowl;
    2) in addition to beating order in 1), give the egg yolks a light but constant stir over water that's at a brisk simmer till they reach 170 degrees F (use candy thermometer or, if you don't have one, stir for about 10 minutes), then transfer to a stand mixer and leave to beat for 10-15 minutes
    3) beat the egg yolks and whites TOGETHER IN A STAND MIXER or with electric beaters - they are only often separated because it seems it is hard to get the correct texture by hand whisking.
    4) if you aren't overly concerned about salmonella issues, don't heat up eggs, just use at room temp (note, however, that freezing does not kill salmonella bacteria).

    I found the following helpful (the coffee semifreddo is a simpler recipe and gets good reviews, so I will try that method/flavour next time, but will also come back to the raspberry balsamic flavour for sure):



  • Mrsbennet | 12/23/2018

    Made this last year for New Year's Eve and will make it again this year. What could be a better combination of flavors? That said, this recipe does produce too much product for one loaf pan and is bland. I simply increased the amount of raspberry jam and balsamic vinegar and made two pans instead of one. I noticed from other recipes that typically only one cup of cream is used rather than 1 1/2. The recipe is a bit bland without increasing the balsamic and raspberry, but you can taste and correct for flavors to your liking prior to freezing.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial