Raspberry and Pistachio Semifreddo


6 serves
30 minutes


Our luxurious Double Cream is what makes this raspberry and pistachio Semifreddo the ultimate dessert for entertaining!

* Requires overnight freezing for best results




375g Double Cream
100g caster sugar
1 tbsp vanilla extract
6 eggs
125g pistachios (deshelled)
250g raspberries


1 Spray a loaf tin with oil and line the tin with baking paper.
2 Toast pistachios until crispy in the oven and let it cool.
3 Whip Double Cream with the vanilla extract and one tablespoon of sugar.
4 Whisk 2 eggs and 4 egg yolks with remaining caster sugar in a heatproof bowl until pale. Place bowl on top of a saucepan of simmering hot water and keep whisking. Mix using either a whisk or an electric mixer until mixture turns thick and pale in colour after approximately 4-5 minutes. Remove from the heat and keep whisking for another 5 minutes until cool.
5 Combine egg mixture carefully with whipped Double Cream. Fold in chopped nuts and whole raspberries carefully. Pour into the loaf tin and place in the freezer for at least 6 hours or preferably overnight.
6 Remove from the freezer 5 minutes before serving.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!