Raspberry, Pistachio & Rose Semifreddo


  • 2 eggs
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 3/4 cups whipping cream, whipped to semi-soft peaks
  • 2/3 cup pistachio nuts, toasted and chopped
  • 1 tbsp rosewater
  • 2 ¼ cups fresh raspberries
  • Additional fresh raspberries, to decorate
  • Sicilian pistachios, chopped (optional)


  1. Grease a 9″ x 5″ x 2 1/2″ loaf pan. Line with baking paper, or cling wrap, allowing 2” overhang on both long ends. If you use baking parchment, you’ll get a smoother finish to the final result; using cling wrap will result in an interesting cracked/ wrinkled appearance
  2. Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat
  3. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk the custard for a further 5 minutes or until cooled to room temperature
  4. Transfer mixture to a large bowl. Gently fold in the whipped cream, toasted pistachios, rosewater and two-thirds of the raspberries
  5. Pour mixture into prepared pan. Cover and freeze overnight or until firm
  6. To serve, remove from the freezer and ley stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries
  7. Slice using a gently warmed knife into slices, plate and garnish with raspberries, and Sicilian pistachio slivers

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