This semifreddo is an easy and elegant summer dessert made from yogurt, honey and raspberries and topped with chopped pistachios.
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.
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.
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.
And for an extra special treat, serve this yogurt semifreddo with a small glass of dessert wine.
Have you had semifreddo before?
Honey Yogurt Semifreddo with Raspberries and Pistachios Recipe
An easy but elegant summer dessert made from yogurt, honey and raspberries topped with chopped pistachios.
- ½ cup/62g pistachios, shelled
- 4 egg whites
- ⅓ cup plus 2 Tablespoons/150g wildflower honey
- ¼ teaspoon cream of tartar
- ⅛ 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
- ¾ cup/140g fresh or frozen raspberries for the semifreddo
- 6 oz/170g fresh raspberries or mixed berries for serving
- Line the long sides of a 9" x 5" /2 litre loaf pan with parchment paper, leaving enough hanging over sides to fold over.
- Coarsely chop pistachios, set aside.
- 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.
- 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.
- Whisk yogurt together with lemon juice in a large bowl.
- 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.
- Spoon ⅓ 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).
- 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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Serving Size:1 slice
Amount Per Serving: Calories: 314Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 154mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Trudy @eatliveandplay says
Hi Sylvie! I absolutely love your blog!
I've always been very intimated to make semifreddo but you've given me the confidence to tackle this 🙂
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
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!
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 🙂
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.
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.
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.
Can you omit the cream of tartar? For allergy reasons....
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!