Semifreddo with White Chocolate, Raspberry and Pistachio

Print Friendly, PDF & Email

Semifreddo al Cioccolato Bianco

  Serves 8 People


  • 250 g fresh Raspberries
  • 4 Egg Yolks
  • 1 tsp Vanilla Bean Paste
  • 1/3 cup Sugar
  • 1.5 cups Whipping Cream
  • 3 Egg Whites
  • 100 g White Chocolate, finely chopped
  • 1/2 cup Pistashios, coarsely chopped and toasted
  • Pistachios, White Chocolate Curls for garnish
  • Fresh Raspberries, for garnish
  • Cachous, for garnish
  • Raspberry Coulis, if desired, for garnish


  1. Grease a loaf pan and line the base and sides with parchment paper, allowing a 3 cm overhang on all sides
  2. Using an electric mixer, beat the egg yolks, vanilla and sugar together for 2 to 3 minutes, or until thick and creamy
  3. Wash and dry beaters
  4. Beat cream in a separate bowl until soft peaks form, do not overbeat
  5. Wash and dry beaters and beat egg whites in a separate bowl until stiff peaks form
  6. To egg yolk mixture, gently fold in whipped cream, raspberries, toasted pistachios and white chocolate
  7. Fold in half of egg white mixture, followed by second half of egg white mixture
  8. Spoon into prepared pan; cover with plastic wrap and freeze overnight
  9. To serve, remove from freezer and let sit at room temperature for 5 minutes
  10. Turn onto plate and top with fresh raspberries, white chocolate curls, pistachios and a few cachous
  11. Slice and serve with Raspberry Coulis, if desired