- V
- GF
- NS
- DF
- View Recipe Key
Raspberry Pistachio Semifreddo
Raspberry Pistachio Semifreddo
Think of this raspberry pistachio semifreddo as a spectacularly elegant no-churn ice cream. It’s gorgeous, easy-to-make, and memorable—and best of all, it can be made year-round using frozen berries!
This post contains affiliate links. Full disclosure is at the bottom of the article.
If you’ve been visiting my site for a while, you know that I love gelato with all my heart. I’ve always got a container of home-churned, silky-smooth Italian ice cream in the freezer, and my pick of flavors follow the seasons. I make super refreshing gelati with strawberries, raspberries, and blueberries in the summer, and I go for comforting flavors such as chocolate and citrus fruits in the winter.
While my guests will always be delighted if I top off dinners with a couple of scoops of homemade gelato, sometimes I want to serve a super-fresh, frozen dessert that steps it up a notch in terms of elegance. Here enters the Italian frozen mousse dessert called semifreddo. Not only will the name of this dessert roll off your tongue, but it will coat it with its silky smoothness, too!
For many people, the best thing about semifreddo is that it doesn’t require an ice-cream maker to make. Yep, there’s no need for special equipment to make that breathtakingly gorgeous dessert, just a good old beater to whip up the meringue and whipped cream to create that light-as-air, melt-in-your-mouth texture.
Semifreddo can be flavored a thousand different ways—which is why I love the Italian dessert so much. This Raspberry Pistachio Semifreddo is my go-to flavor combination though. The contrast between the soft green color of pistachios and the deep fuchsia hue of raspberry is simply breathtaking.
What’s great about this pistachio semifreddo is that you can make it year-round. Freeze raspberries at their peak in the summer, and you’ll always have some on hand to inject flavor in this lovely semifreddo. You can also, of course, purchase quality frozen raspberries and use them in the dessert for a delicious result.
Think of this pistachio semifreddo as the most delicious, most elegant no-churn ice cream. It’s gorgeous and memorable, and it remains the perfect, ready-to-eat texture when fully frozen, which means you can slice it right as it comes out of the freezer. By the time you bring the plates to the table, your guests will get to enjoy the semifreddo at its very best temperature and texture, and all you’ll have to do is reap the compliments—and enjoy your own pistachio semifreddo slice, too! 😉
Helpful Tips for Making Raspberry Pistachio Semifreddo
- Don’t skip that soaking step: Making the pistachio paste requires you to soak the pistachios. Don’t skip this extra step: soaking the nuts makes them tender and easier to blend into a super-smooth pistachio paste, which is the very foundation of this silky-smooth pistachio semifreddo.
- Peel the pistachios—if you have the patience for it: Most shelled pistachios come partly peeled. If you look closely, the nuts still have a thin skin over them. After soaking, that skin becomes more obvious, and it’s actually super easy to peel the pistachios by squeezing them between two fingers. Removing those skins makes for an extra-smooth pistachio paste, which results in an extra-smooth pistachio semifreddo. So if you have the time and patience for it, remove those skins. It’s worth the extra effort!
- Fold, don’t beat: Be extra gentle when you combine the meringue, whipped cream, and pistachio paste. The key to the fluffy texture of pistachio semifreddo is the airiness of both the meringue and whipped cream components. If you beat these ingredients together instead of gently folding them together, you’ll lose a lot of that essential airiness. So pick up your spatula and get that folding motion going. It’ll take a bit more time to fully incorporate the components together, but I promise your patience will be rewarded!
- Not a fan of raspberries? Use strawberries instead: This pistachio semifreddo would be equally delicious and spectacular if you swapped in strawberries for the raspberries. Simply use an equal amount of strawberries (it’s easier to make the swap if you weigh the berries since they’re very different in size), and make sure to dice the strawberries quite small before you layer them into the semifreddo. Biting into a whole frozen strawberry can be tough for the teeth!
Raspberry Pistachio Semifreddo
Ingredients
For the raspberry puree
- 7 oz fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tsp raspberry liqueur (such as Chambord) (optional)
For the pistachio semifreddo
- ½ cup unsalted shelled pistachios
- 1 cup granulated sugar
- 3 egg whites, or 6 tbsp (90 ml) liquid egg whites (see note)
- 1 ½ cups heavy whipping cream
- 1 tsp pure vanilla extract
To assemble
- ¼ cup unsalted shelled pistachios, chopped
- 7 oz fresh or frozen raspberries
Instructions
- For the raspberry puree: Add the raspberries and sugar to the bowl of a food processor. Puree until smooth. (You can also do this using a stick blender.) Push the raspberry puree through a fine-mesh strainer and discard the seeds. If using, stir in the raspberry liqueur. Refrigerate until needed. (You can prepare the raspberry puree up to a day ahead of time.)
- Line a 9 x 5-in (23 x 13 cm) loaf pan with two strips of parchment paper, one coming up the short sides of the pan, the second one overlapping at the bottom, but coming up the long sides of the pan. (You can also line the pan with plastic wrap but the sides of the semifreddo once unmolded won’t look as smooth.) Set aside.
- For the pistachio semifreddo: First, soak the pistachios. Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. After two minutes, drain and rinse the nuts under cold water to cool them completely.
- Dry the nuts with paper towels. Peeling the pistachios is optional but using the nuts with the skin on will change both the color and texture of the pistachio semifreddo (it won’t be as smooth). To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This step takes a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are slightly more expensive than regular pistachios, but are going to save you some time. (It is still necessary to blanch peeled pistachios).
- Once the pistachios are blanched, peeled, and cooled, transfer them to the bowl of a food processor with ¼ cup (50 g) of the sugar. Pulse until the nuts are very finely ground, stopping from time to time to scrape down the bowl. Set aside.
- In a clean, stainless steel bowl, add the egg whites. Beat until foamy, then add in ½ cup of the remaining sugar one tablespoon at a time, beating about 30-45 seconds between each addition and repeating until you’ve incorporated all the sugar. Keep beating until the meringue is shiny and forms sift peaks that ever so lightly droop at the top.
- In a separate bowl, beat the heavy cream with the remaining sugar (¼ cup) and the vanilla extract until soft peaks form. Using a spatula, fold the meringue into the whipped cream, then incorporate the ground pistachios.
- To assemble: In the prepared pan, spread 1/3 of the pistachio semifreddo over the bottom of the pan. Drizzle with 1/3 of the raspberry puree, then sprinkle 1/3 of the chopped pistachios and 1/3 of the raspberries.
- Repeat these steps once, then finish by spreading the remaining pistachio semifreddo mixture as the final layer. Level out the top and carefully fold the overlaying parchment paper over the semifreddo to protect it. (Save the remaining raspberry puree, chopped pistachios, and raspberries for serving.) Freeze for at least 6 hours or preferably overnight. Pistachiosemifreddo will keep fresh in the freezer for up to 2 weeks.
- SERVING: Take the semifreddo out of the freezer. Carefully peel the parchment paper covering the top of the semifreddo. Slide a thin knife between the parchment paper and a side of the pan and run the knife all around the semifreddo to loosen it. Invert the pan over a serving dish, then lift it to unmold the semifreddo. Carefully peel off the parchment paper and discard.
- Drizzle the semifreddo with the remaining raspberry puree, then garnish with pistachios and raspberries. Serve right away, using a serrated knife to slice thick pieces for each guest. Return any extra semifreddo to the freezer right away.
- ADDITIONAL SERVING IDEA: You can create scoops of this pistachio semifreddo, just as you would serve ice cream. It will look beautifully rippled and be just as amazingly delicious. Serve it in bowls with extra raspberry puree, pistachios, and fresh raspberries, or over an ice cream cone.
- STORAGE: Wrap leftover semifreddo with plastic wrap, or transfer to an airtight container. Enjoy within 2 weeks.
- NOTE: This recipe uses a French meringue, which means the egg whites are not cooked before they’re added to the pistachio semifreddo mixture. If you’re worried about using raw egg whites, you can use liquid egg whites(egg whites sold in cartons), which are pasteurized.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
What a treat! I didn’t have the raspberry liquor, so I substituted it with orange liquor, and it was heavenly. We enjoyed it very much.
Great substitution! Next time you could even add a bit of orange zest to the pistachio semifreddo mixture to underline that orange liquor addition. Happy to read you loved the dessert as much as I do!
This semifreddo is elegant and delicious! The texture is so light, I absolutely loved it!
So happy to read this Brianna! The texture of this cloud-like semifreddo is second to none 😍
It’s just ridiculous that I’ve never made or even had semifreddo. That needs to change! I think I’ll start with this gorgeous recipe.
This would be an amazingly delicious introduction to the world of semifreddo! I really hope you’ll give it a try–but be warned, if you do, you’ll likely want to make it again and again! 😉
You’re so right – this is breathtaking! Such an elegant-looking treat. I’d almost feel guilty eating it. 😆
Haha, believe me all guilt will fade away once you enjoy your first spoonful of semifreddo 🙊
Wow, this is a stunning semi freddo, love the colors, and you detailed recipe makes it easy to get ovet the initial fear of makingbit. I love that it has pustachio which would add a lovely texture. This is not ice cream this us heaven! Thank you!
It’s MY idea of heaven, that’s for sure! 😍
The semifreddo looks so vibrant and gorgeous! Raspberries are the best for desserts, and when combined with pistachios, it’s even better! :D
You’re right, raspberries and pistachios are such a delightful match, and gorgeous too!
You had me at no-churn and pistachio! This is the favourite flavour over here! Thank you for all the detailed steps to make the recipe.
You’d love this semifreddo Melanie. I hope you’ll give it a try and report back!
Such a wonderful summer dessert. Looks beautiful and it’s quite refreshing. I’m adding this to my menu for the weekend. My family will love this, I’m sure.
Let me know what they think Natalie!
This is an amazing dessert combination for an Ice Cream. Looks super delicious and presentation picture perfect.
Thanks Veena! Raspberries and pistachios make such gorgeous (and delicious!) desserts!
Wow! Not only is this Raspberry Pistachio dessert gorgeous and easy to make, it was so delicious and it was exactly what I was looking for. Will be making this again soon!
So happy to read this Kathryn! It’s a real treat of a dessert.