Limoncello & raspberry semifreddo

Limoncello & raspberry semifreddo

  • 1
  • 2
  • 3
  • 4
  • 5
(27 ratings)

Prep: 20 mins - 25 mins Plus freezing


Serves 8

Limoncello lends a lively kick to both the semifreddo and the sauce - a perfect chance to use up that bottle you brought back from holiday

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal461
  • fat39g
  • saturates24g
  • carbs23g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.06g


  • 100g fresh or frozen (thawed) raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 85g golden caster sugar
  • 284ml carton double cream
  • 4 tbsp limoncello
  • 2 x 200ml cartons crème fraîche

For the coulis

  • 225g fresh or frozen (thawed) raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp golden caster sugar
  • 2 tbsp limoncello

To serve

  • extra raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.

  2. Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.

  3. For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.

  4. Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.

  5. To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Sep, 2018
I doubled the amounts for the coulis - very glad I did as there wouldn’t have been enough for 8 of us otherwise. Make sure you leave the semifreddo in its tin in the fridge for quite some time before serving (I left mine 2 hours and it was still a bit too solid!).
Gabriella Webb's picture
Gabriella Webb
23rd Aug, 2018
Great recipe, worked perfectly and went down a treat!! although I agree with reevey - could take more limoncello.
13th Dec, 2015
Great desert, almost full marks but it did need more limoncello in the semifreddo. All my guests loved along with my husband who isn't a desert eater. I would serve it again but add more limoncello
8th Nov, 2015
Wow! What a fabulous recipe! A real treat, light, refreshing and classy - with a small glass of limoncello to go with it.
4th Oct, 2015
Really yummy so easy to make. I made yesterday and out in freezer and brought it out of freezer and left in fridge about 21/2 hours before serving. Very impressiveto bring to table. Everyone loved it
18th May, 2014
Looks very pretty but the taste isn't very powerful, it needs more limoncello. I also found that there were a lot of ice crystals even though it had frozen for only a few hours.
1st Jul, 2013
I made this for a dinner party and it was a huge hit. I couldn't get lactose-free creme fraiche so I used sour cream instead; it gave the semifreddo a nice little tanginess.
1st Jan, 2013
Made for a dinner party- was a complete success! One of the easiest desserts I've ever made, the only thing I would do differently next time is line the loaf tin with cling film to help serve it up, although I managed to get it out of the tin intact it was a bit tricky. Will definitely make again.
12th Jul, 2012
Nothing really wrong with this recipe but it's just ok. Needed more sugar for my taste as the fruit was tart. Could not taste the limoncello at all. Very quick and easy to make and looks goods though. Having said that, I as the chef, am the only one eating it...everyone else has moved on to other I take it out of the freezer and hack off a slice for myself every few days.
18th Nov, 2011
Instead of creme France could you use Greek yogurt?


7th Dec, 2019
Did people use Elmlea or proper double cream for this semifreddo? Going by the very specific quantity in the recipe of 284ml I'm thinking the intention was Elmlea but not sure. Many thanks
lulu_grimes's picture
10th Dec, 2019
Hello, Thank you for your question. This recipe uses proper double cream but the recipe was written at a time when all cream cartons were sold as 284ml! I hope this helps.
20th Dec, 2019
Hi again! I've bought reduced fat crème fraiche by mistake - will it still be fine with this? Thanks!
Dalia Mahmoud's picture
Dalia Mahmoud
21st Dec, 2018
Do you have the weight measurement for 200 ml of creme fraiche please?
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. It is 200g.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?