Semifreddo translates to “half cold” or “half frozen,” which is not technically true. This dessert freezes completely but retains its velvety mousse-like texture even when frozen. Just a few tablespoons of Chambord raspberry liqueur give this dessert a pretty pale pink color. If you don’t have Chambord, you could use limoncello or even brandy, though the color will be slightly different.
- 6 large egg yolks
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice
- 1 1/4 cup sugar
- 1 cup raspberries
- 2 cups chilled heavy cream
- 2 tablespoons Chambord or other raspberry liqueur
- Fresh raspberries, for serving
Line a standard 8 1/2-by-4 1/2-inch freezer-proof loaf pan with plastic wrap to overhang the edges by about 3 inches. Whisk the egg yolks, lemon zest and juice, and sugar in a large metal bowl. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is light and pillowy, 5 to 6 minutes. (It should read about 150 to 160 degrees F on an instant-read thermometer.) Transfer to an electric mixer and beat on high speed with the whisk attachment until thick and light and cooled. Set aside.
In a small bowl, mash the raspberries with a fork, leaving them slightly chunky. Whip the cream to soft peaks. Stir in the Chambord. Fold the raspberries and whipped cream into the yolk mixture, taking care not to deflate it. Transfer the mixture to the loaf pan. Tap the pan on the counter a few times to remove any air bubbles. Lightly cover with the plastic wrap. Freeze until completely firm, 6 hours or overnight.
To serve, dip a knife into a glass of hot water. Invert and unwrap the semifreddo and cut into slices with the hot knife, wiping off the knife between cuts. Top with fresh raspberries to serve.