Raspberry and Nougat Semifreddo

6 - 8



  • 200g raspberries (fresh or frozen)
  • 2 Tbsp caster sugar
  • 4 egg yolks, at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/3 cup caster sugar
  • 1 1/2 cups cream
  • 1 Tbsp freeze-dried raspberry powder
  • 100g nougat, chopped


Line a 25cm loaf pan with plastic cling film.

Place most of the raspberries, leaving a few for garnish, into the bowl of a food processor with the 2 Tbsp of caster sugar and pulse until small pieces.

Place egg yolks, vanilla, honey and caster sugar in a heavy bowl. Sit over a saucepan of barely simmering water (making sure that the base of the bowl does not make contact with the water). Whisk or beat with an electric beater until the mixture is thick and creamy. Remove from the heat and continue to beat for 1 minute or so as the mixture cools.

Beat the cream until soft peaks form. Fold through the raspberry powder, raspberries and chopped nougat to the egg mixture and fold through the cream. Pour into the loaf pan and cover with plastic cling film. Freeze overnight.

Remove from the freezer 15 minutes prior to serving and decorate with remaining raspberries. Cut into slices and serve.