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White Chocolate Raspberry Semifreddo slices on plates

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
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 6 hours 30 minutes
Servings 10 Serves 10
Calories 227kcal
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


  • 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.
  • 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.
  • 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.
  • Place the egg yolks in a small mixing bowl and whisk together.
  • 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).
  • In a second bowl whip the cream until stiff peaks are formed.
  • Fold the egg yolks into the cream until combined. Fold the meringue into the mixture until all combined.
  • 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).
  • 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.
  • Loosely top with a piece of foil and place in the freezer to fully freeze; 6 hours or overnight.
  • 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.


Calories: 227kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 48mg | Potassium: 110mg | Fiber: 1g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 0.5mg