Raspberry and limoncello semifreddo

2026-06-09
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Raspberry and limoncello semifreddo

Semifreddo is a frozen dessert that is much easier to prepare than ice cream and does not require the use of an ice cream maker. It should be served partially frozen, which makes it more velvety in texture. This raspberry and limoncello semifreddo recipe does not contain eggs, so it is not a typical semifreddo recipe, but I believe you will enjoy it. I recommend it!

Ingredients for the semifreddo:

  • 100 g raspberries (they can be frozen; if so, they should be defrosted beforehand on kitchen paper)
  • 85 g caster sugar
  • 300 ml double cream, chilled
  • 4 tablespoons limoncello (or another lemon liqueur)
  • 400 ml crème fraîche*, chilled

Mash the raspberries and half of the sugar with a fork. Whip the cream, adding the sugar and limoncello towards the end of whipping. Whip the crème fraîche as well (however, it will not whip as well as the cream). Gently mix the double cream with the crème fraîche. Add the raspberries and stir only a few times to create a marbled effect.

Line a 19 x 12 cm loaf tin with cling film. Pour in the mixture and level the surface. Cover with cling film and freeze.

Ingredients for the raspberry sauce (coulis):

  • 220 g raspberries (they can be frozen; if so, they should be defrosted beforehand on kitchen paper)
  • 2 tablespoons caster sugar
  • 2 tablespoons limoncello (or another lemon liqueur)

Combine the raspberries, sugar and liqueur and mix (they can be heated to dissolve the sugar), mash with a fork, then pass through a sieve.

Both the semifreddo and the coulis can be frozen for up to one month. Before serving, transfer the semifreddo to the refrigerator for one hour. Serve with raspberries.

*Crème fraîche – it is a type of sour cream; less sour than traditional sour cream, creamier and very thick, containing approximately 30 per cent fat. It can be made at home – simply culture whipping cream (36% fat) with a small amount of buttermilk and leave it at room temperature for several hours, until the bacteria have ‘digested’ the cream /source: Wikipedia/.

Enjoy!

Raspberry and limoncello semifreddo

The recipe comes from Good Food magazine.

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