Raspberry and Nougat Semifreddo

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This creamy berry dessert is perfect for summer entertaining.






Yield: 8-10


  • 4 egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup honey
  • 1/3 cup caster sugar
  • 1 1/2 cups cream
  • 100g nougat, chopped
  • 2 x 150g punnets raspberries (or use frozen raspberries)


Line a 25 cm loaf pan with plastic cling film.
Place egg yolks, vanilla, honey and caster sugar in a heavy bowl. Sit over a saucepan of barely simmering water (making sure that the base of the bowl does not make contact with the water). Whisk or beat with an electric beater until the mixture is thick and creamy. Remove from the heat and continue to beat for a minute or so as the mixture cools.
Beat the cream until soft peaks form. Add the raspberries and the chopped nougat to the egg mixture and fold through the cream. Pour into the loaf pan and cover with plastic cling film. Freeze over night. Remove from the freezer 15 minutes prior to serving. Cut into slices and serve.

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3 thoughts on “Raspberry and Nougat Semifreddo

  1. This is something else. Easy to whizz up and tastes and looks divine. A real hit. This is definitely one for my keep folder. Going to try it with half frozen boysenberries next time.