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Limoncello Semifreddo with Raspberry Sauce
Limoncello Semifreddo with Raspberry Sauce
Prep Time
40 mins
7 hrs

This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible.

Course: Dessert
Cuisine: Italian
Keyword: Dessert
Servings: 8
  • 6 Egg yolks, lightly beaten
  • 2 Cups Whole Milk
  • 2/3 Cups Sugar
  • 1/4 Cup Limoncello
  • 1 Tsp Lemon Peel, Finely shredded
  • 1-1/2 Cups Whipping Cream
  • 1 Cup Almond Biscotti (or Amaretti), Crushed
  • 2/3 Cup Almonds, Slivered & Toasted
  • 1/3 Cup White Baking Chocolate
  • 3 Cups Raspberries, Fresh or Frozen
  • 1 Tbslp Balsamic Vinegar
  • 1/4 Cup Sugar
  • 1 Tsp Cornstarch
  • Lemon Wedges and/or Fresh Raspberries
  1. For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside.

  2. In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside.

  3. Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours.

  4. Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour.

  5. To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries.