Honey Yogurt Semifreddo Recipe with Raspberries and Pistachios

This semifreddo is an easy and elegant summer dessert made from yogurt, honey and raspberries and topped with chopped pistachios.

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I have to admit, I have a soft spot for ice cream, especially during the summer months.  Well, if I’m being totally honest, it’s not just ice cream; sorbet, frozen yogurt, popsicles, oh and semifreddo make the list as well.

Elegant yet approachable, semifreddo is the kind of dessert you’ll want to serve when entertaining or when you just feel like a cool sweet treat.  This is the taste of summer evenings on the patio.

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If you’ve never experienced semifreddo before, it’s like a lighter, airy version of ice cream.  But here’s how it differs; it’s often served sliced like cake and no ice cream machine is needed.

While initially exceptionally soft and delicate, it will freeze quite solid, but once sliced it will slowly soften and develop a lush mousse-like texture.  And when it comes to serving you have a few options.  Slices are traditional but you can scoop it like ice cream or even freeze it in individual molds and turn them out to serve.  I imagine semifreddo popsicles would be nice as well.

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This particular honey yogurt semifreddo recipe starts with a meringue; you just beat warmed egg whites and honey together until they become glossy and form stiff peaks.  That done, the whole thing gets gently folded into a base of lemon-spiked strained yogurt.  (I’ve chosen yogurt here but feel free to substitute an equal amount of whipped coconut cream for a dairy-free version.)

The tang of the yogurt offsets the faintly floral sweetness of the honey, while a layer of raspberries adds color and a sweet-tart taste that plays well with both and a finish of chopped pistachios adds a little extra color and crunch.

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And for an extra special treat, serve this yogurt semifreddo with a small glass of dessert wine.

Have you had semifreddo before?

Serves Serves 6-8

Honey Yogurt Semifreddo with Raspberries and Pistachios Recipe

An easy but elegant summer dessert made from yogurt, honey and raspberries topped with chopped pistachios. Make a dairy-free version by substituting an equal amount of whipped coconut cream for the yogurt.

30 minPrep Time

5 hrTotal Time

Save Recipe


  • ½ cup/62g pistachios, shelled
  • 4 egg whites
  • 1/3 cup plus 2 Tablespoons/150g wildflower honey
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon sea salt
  • 2 cups/454g strained whole milk or Greek yogurt (I like to use goat milk yogurt which can be easier to digest)
  • The juice of half a lemon
  • 3/4 cup/140g fresh or frozen raspberries for the semifreddo
  • 6 oz/170g fresh raspberries or mixed berries for serving


  1. Line the long sides of a 9" x 5" /2 litre loaf pan with parchment paper, leaving enough hanging over sides to fold over.
  2. Coarsely chop pistachios, set aside.
  3. In a mixer bowl combine egg whites, honey, cream of tartar and salt and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes.
  4. Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
  5. Whisk yogurt together with lemon juice in a large bowl.
  6. Whisk a few large spoonfuls of the meringue mixture into the yogurt to lighten the base, then fold the rest of the meringue into the yogurt gently until fully incorporated.
  7. Spoon 1/3 of the yogurt meringue mixture into pan cover with a layer of raspberries and add the remaining yogurt mixture. Smooth the surface with a spoon, then cover and freeze for at least 4 hours or until firm (or overnight).
  8. Dip the bottom of the pan in hot water for a few seconds. Turn out onto a serving platter sprinkle with chopped pistachios and additional berries and slice.


Gluten-Free, Grain-Free, Vegetarian, (make it Paleo by substituting whipped coconut cream for the yogurt.)



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  1. says

    Sylvie, Now this is a delectable recipe that I will be making on a regular basis for the summer! Honey yogurt, pistachios and raspberries sound like a perfect pairing. Thanks for sharing.

  2. says

    So pretty Sylvie – I’ve never made semifreddo but this would be perfect for summer entertaining – love how light and healthy this is, and so interesting that whipped egg whites are used.

  3. says

    This is surely a delightful recipe, Sylvie and crave to try it some day, as I never had this before…
    Loved ur pictures, looking artistic and so appetizing!
    Have a great day !
    Regards, Sonia

  4. Eha says

    Well this definitely non-dessert making, non-dessert eating gal, even at the start of the Australian winter, has looked at this recipe and her fridge and pantry and decided THIS was one I wanted to try – not even ‘sinful’ 😀 !!!

  5. says

    OH MY GOSH…this is seriously stunning. Both the photo and the recipe. It stopped me in my tracks. I had to share it with the office. And I had to share it on our Pinterest and Twitter and Facebook. I want to make it. NOW. OK, it’s 10:30pm (when I’m finally posting this), so not very logical, especially since I don’t have all the ingredients. But soon!

  6. says

    I’ve all these ingredients except the cream of tartar – anything I could use to replace that?

    So happy to find your site via the Facebook group. Love discovering another Angeleno Food Blogger.

    • says

      Hi Lynn, it’s nice to meet you too! As for the cream of tartar it’s there to stabilize the egg whites when beating but a little vinegar or lemon juice also does the trick, or you can just omit the cream of tartar entirely it might just take a little longer for the egg whites to whip up. Hope that helps!

  7. says

    I’m going to have to find a way to make a vegan semifreddo, because this looks too good to resist! I love the raspberry/pistachio combination – they’re my favorite fruit and nut! I’d feel so elegant eating a semifreddo popsicle!

  8. says

    I also LOVE ice cream. Semifreddo is one of the most beautiful and delicious desserts…ever! Your recipe sounds incredible. Pistachios and yogurt and raspberries… I wouldn’t mind diving into it head first. Literally. 😀

  9. Megan says

    This looks wonderful! I’m trying to make it now and don’t see how much vanilla extract to add. Can you help me out in making this delicious looking treat?

    • says

      Hi Megan, There’s not any vanilla extract in the semifreddo, it’s just honey and lemon juice to give it a light clean flavor. Hope that helps!

  10. says

    I’m a bit embarrassed to say I’ve never had a semifreddo before! It always seemed extra intimidating to make, but those photos make the effort seem oh-so-worth-it.
    Really informative, thank you! I love learning about new food prep.

  11. says

    Semifreddo was served at one of the restaurants I used to work at but I think I need to try a homemade version. I found the one at work to be frozen too solid! This is one gorgeous dessert.

  12. says

    Ironically I was browsing through Lebovitz’s Ready for Dessert only few hours ago, stumbled across some semifreddo recipes but without a picture, so I don’t know how it looks like, until I saw this! Stunning, Sylvie 🙂

  13. says

    Sylvie, this is such an incredibly beautiful dessert! I LOVE semifreddo and have tried it several times at the restaurant; however, I’ve never seen anything that is even close to this beautiful semifreddo!! I’m in love with your pictures.

  14. says

    Saw this on Pinterest this morning and I HAD to come and take a look – just gorgeous! Love the flavours and how beautiful it is – and I adore making semifreddo! I do a great spiced red plum one 🙂

  15. says

    I am not an ice cream lover but this looks soooo good and I love that it’s soft and creamy as compared to ice cream. LOVE the bright white light photography.

  16. says

    I love this recipe, Sylvie! It contains all of my favorite flavors, doesn’t require any special equipment/machines, and it’s perfect for us in this sweltering heat. I feel like a broken record because I say this often, but your photography…it’s mindblowingly beautiful!

  17. Veronique says

    Just curious, you say that there is no vanilla in the recipe but you state it right here. Perhaps its an error, just checking.

    In a mixer bowl combine egg whites, honey, cream of tartar, salt and vanilla extract and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes.

    Also I tried to whisk on med-high the egg white mixture, but it never hardened to stiff peaks, it stayed wet. I dumped the lot and whisked egg whites by themselves and added the honey-salt mix to the lemon yoghurt mixture. Didn’t use the cream of tartar at all since made stiff peaks with just egg whites.
    Thank you very much for this amazing recipe!

    • says

      Thank you for catching that! When I first wrote the recipe I had included vanilla but after testing decided the flavor was better without so I eliminated it but must have forgotten to remove it from the instructions as well.

  18. says

    Having lived in Italy, I’ve made semifreddo before (with crushed amaretti cookies). This recipe looks delicious and the combination of honey, yogurt, and pistachios reminds me of Middle Eastern cuisines. I may try this with a splash of rose water or orange blossom water.

    • says

      Yes, you can omit it. It just may take you a little longer to whip up the egg whites to stiff peaks but it will not affect the recipe. Hope that helps!

  19. Steph says

    Sounds delicious, thank you for sharing! I have all the ingredients but I have only regular pasteurized honey. Can that be used instead of wildflower honey or will it take away from the taste? If so, I can certainly go and buy some.

    • says

      Hi Steph, Yes you can use that instead if that’s what you have on hand. Wildflower honey has a more intense flavor but you can certainly substitute another honey if you prefer here. Regular pasteurized honey will just be a milder flavor but it works just fine.

  20. Irene Sørsdahl says

    That looks just beautiful and so delicious. Would love to make it for my daughters confirmation. One question: strained youghurt … do you strain it yourself or is it a special kind you buy? Here in Norway we do get Greek or regular. Guess I’ll just strain it through cheese cloth? Thanks for a most lovely dessert option 🙂

    • says

      Hi Irene, Most regular yogurt is too runny so I strain it myself with a cheesecloth but some brands of Greek yogurt are very thick and could be used instead without straining.

  21. Cari says

    This looks amazing and I want to make it for my family this week. Is there any concern about using the egg whites raw? I always thought that there was the issue of bacteria. Obviously you know something I don’t as do all the other responders because no one has mentioned it. Can you please comment ?
    Thanks so much

    • says

      Hi Cari, heating the honey and egg whites gently before whipping them should remove any concerns since they are no longer raw but if you’d like to be extra cautious you can opt for pasteurized egg whites instead although they will not whip up as well as the fresh ones. Hope that helps!