White Chocolate and Raspberry Semi-Freddo

Not very wintry, but nice towards the end of the season, when it's getting warmer. Also, it actually works better with frozen raspberries, and you can get them all year!


Ingredients Serves 8-10

  • For the semi-freddo
  • Oil for greasing
  • 4 eggs, carefully separated into 2 large bowls
  • 4 tbsp caster sugar
  • 325g mascarpone
  • 100g white chocolate
  • 150g frozen raspberries
  • Mint sprigs
  • 26 x 11 x 7cm loaf tin
  • For the raspberry sauce
  • 200g raspberries (can be frozen and defrosted)
  • 2 tbsp icing sugar
  • 1 tbsp water


  1. Lightly grease the loaf tin with the oil and line it with cling film
  2. Add the caster sugar to the egg yolks and beat until smooth and fluffy
  3. Beat in the mascarpone until thoroughly mixed
  4. Carefully melt the white chocolate and fold that into the mascarpone mixture
  5. Using clean beaters, whisk the egg whites until they are stiff and using a metal spoon, carefully fold them into the mascarpone mixture
  6. Put the frozen raspberries into a bag and gently bash them with a rolling pin so they break up a little, but leave some whole. Then fold them into the mascarpone mixture
  7. Pour the mixture into the lined loaf tin and freeze until set or overnight
  8. For the raspberry sauce, put all the ingredients into a food blender and whizz to a pulp, then push through a fine sieve into a bowl or wide lipped jug, pressing well with the back of a wooden spoon
  9. To serve, have the semi-freddo out of the freezer for 10 minutes, then slice, put each slice on a plate, drizzle over the raspberry sauce and decorate with mint sprigs

Delicious Mountain Cookbook

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