White Chocolate Raspberry Semifreddo. A light, airy, creamy frozen dessert rippled with white chocolate and raspberry. -

White Chocolate Raspberry Semifreddo with Chambord

This semifreddo is beautifully flavored with white chocolate and raspberry as well as it light as a feather. It's beautiful to behold and an elegant dessert for any occasion. Note: because raw eggs are used in this recipe, pasteurized eggs are recommended.
Course Dessert
Cuisine American
Keyword chocolate raspberry semifreddo, white chocolate semifreddo
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 6 hours 30 minutes
Servings 10 Serves 10
Calories 227 kcal
Author Toni Dash


  • 1 ½ cups fresh or frozen/thawed Raspberries
  • 2 teaspoons plus ½ cup Granulated Sugar
  • 1 tablespoon plus 1 teaspoons Chambord liqueur
  • 4 Large Eggs , separated
  • 1 1/2 cups Heavy Whipping Cream
  • 4 ounces White Chocolate , broken into small pieces
  • Suggested Garnish: 1-2 bars of White Chocolate to make chocolate curls , extra raspberries


  1. Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.
  2. Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.
  3. In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.
  4. Place the egg yolks in a small mixing bowl and whisk together.
  5. In a large mixing bowl with a standing mixer combine the ½ cup sugar and egg whites. Beat on high until a lofty meringue has been created (about 3 minutes).
  6. In a second bowl whip the cream until stiff peaks are formed.
  7. Fold the egg yolks into the cream until combined. Fold the meringue into the mixture until all combined.
  8. Place ¼ of the semifreddo mixture into the prepared loaf pan and smooth. Drizzle 1/3 or each the white chocolate and the raspberry sauce over the top of the semifreddo. I use a dining spoon for each, and allow the mixture to drizzle onto the semifreddo as I move the spoon to ensure even drizzling (note: it will not cover the entire top).
  9. Repeat the step prior twice more, with ¼ of the semifreddo and 1/3 of each the white chocolate and raspberry sauce. Top with the remaining ¼ of the semifreddo and smooth.
  10. Loosely top with a piece of foil and place in the freezer to fully freeze; 6 hours or overnight.
  11. To prepare chocolate curls: using a vegetable peeler, run it down the side of a room temperature chocolate bar toward you to form curls. Load the top of the semifreddo with the curls before serving. Serve slices with a helping of raspberries.
Nutrition Facts
White Chocolate Raspberry Semifreddo with Chambord
Amount Per Serving
Calories 227 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 116mg39%
Sodium 48mg2%
Potassium 110mg3%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 625IU13%
Vitamin C 5mg6%
Calcium 60mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.