Vanilla Semifreddo with Raspberry sauce

Who could possibly have a worse case of sweet tooth than me? Well, that would be my Dad. My parents are in town for a week and I wanted to make something special for them. I will see them again only after couple of years when they come back to see us.  So this week I have only one goal and that is making beautiful  memories that we can hold on to until I see them again.


Mom and Dad – this one is for you.

vanilla semifredo 1

When I first looked at this recipe, it looked really complicated but once you read it carefully, its simple as long as you have all ingredients taken out and equipment ready to go.

4 Large eggs separated

½ cup sugar

1  tsp Vanilla extract

½ tsp cream of Tartar

1 Cup cold Heavy cream

Raspberry Sauce for serving

Fresh Raspberries for garnishing

Lightly spray 8 x 4 pan with oil spray and cover with plastic wrap with the wrap hanging out couple of inches on all sides. I used 2 sheets of wrap overlapping in the middle.

Put a large pan on the stove filled with water and let the water come to boil, then reduce heat and let the water simmer while you do the next step. Put the egg yolks and ½ cup sugar in a medium bowl, beat with a hand mixer for couple of minutes until mixture is light yellow and thickened. Then put this bowl over a pan of simmering water and beat the mixture continuously for about 3 minutes. When the mixure is warm to touch and increased in volume take it off the heat and still continue to beat for another minute.

In a stand mixture with whisk attachment, beat ¼ cup egg whites, cream of tartar, vanilla extract and ¼ cup sugar until stiff peaks form. Then add this mixture to the previously made egg mixture and keep aside. Pour the heavy cream into the stand mixer and whisk for few minutes until soft peaks form. Pour this mixture to the egg mixture and mix thoroughly. Pour this mixture into the prepared pan and freeze for at least four hours. I froze mine overnight.

Raspberry sauce

1 small box of raspberries (6 oz)

¼ cup sugar

½ cup strawberry raspberry preserve or plain raspberry preserve

You can increase amount of sugar if you like your desserts really sweet.

Place raspberries, water and sugar in a pan and let it come to boil. Then reduce heat and let it simmer for 3-4 minutes. Keep stirring occasionally. Let it cool and then add to the blender and blend.

To serve, unmold the semifreddo by placing the pan in warm water for no more than 10 to 15 seconds and flip over in a flat dish. Remove the wrap. Cut the semifreddo and serve with raspberry sauce and fresh raspberies. It does start to melt right away so make sure to take it out of the freezer right before serving.


Recipe from Ina Garten’s “Make it Ahead”

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