Semifreddo with raspberries and pistachios
4 servings
30 minutes
Semifreddo with raspberry and pistachios is an elegant Italian dessert whose name translates to 'half frozen.' It combines the lightness of mousse with the refreshing coolness of ice cream. Historically, semifreddo originated in Italy as a variation of traditional parfait and became popular for its delicate texture. In this recipe, creamy mascarpone gives the dessert a silkiness, while pistachios add a nutty crunch. The bright tartness of raspberries balances and refines the flavor. Semifreddo is perfect for summer treats or festive gatherings. Before serving, it is allowed to soften slightly to achieve a velvety consistency. Slices of this dessert will adorn any table, delighting with their tenderness and harmony of flavors.
1
Grease a deep cake pan with butter and line it with plastic wrap.
- Olive oil: 0.5 teaspoon
2
Separate the yolks from the whites. Add sugar to the yolks and whip until frothy. Add mascarpone, whip, and then add chopped pistachios.
- Chicken egg: 4 pieces
- Caster sugar: 6 tablespoons
- Mascarpone cheese: 500 g
- Pistachios: 120 g
3
Whip the egg whites and gently mix them with the yolk mixture, then with the raspberries.
- Chicken egg: 4 pieces
- Raspberry: 350 g
4
Pour the mixture into a mold and place it in the freezer for 5-6 hours.
5
Before serving, remove the semifreddo from the mold, slice it, and let it slightly thaw.
