Lemon and raspberry semifreddo

Limoncello liqueur is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons. The peels are steeped in a good-quality clear alcohol then diluted with sugar and water.

  • 1 hr 15 mins cooking
  • Serves 12
  • Print


Lemon and raspberry semifreddo
  • 2 tablespoon finely grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 1 cup (220g) caster sugar
  • 8 egg yolks
  • 1/4 cup (60ml) limoncello liqueur
  • 2 1/3 cup (580ml) thickened cream
  • 1 cup (150g) frozen raspberries, crumbled coarsely
  • 60 gram fresh raspberries
  • fresh mint sprigs
  • 1 medium_piece lemon (140g), sliced thinly
  • 1/4 cup (55g) caster sugar
  • 3/4 cup (180ml) water


Lemon and raspberry semifreddo
  • 1
    Grease 9cm x 25cm (3½-inch x 10-inch) loaf pan. Line with baking paper, extending paper 5cm (2 inches) over edges of pan.
  • 2
    Stir rind, juice and sugar in small saucepan until sugar is dissolved; bring to the boil. Remove from heat, cool 10 minutes. Strain lemon syrup into small jug; discard solids.
  • 3
    Beat egg yolks in small bowl with electric mixer until light and fluffy. Beat in lemon syrup and limoncello liqueur; transfer to large bowl.
  • 4
    Beat cream in medium bowl with electric mixer until soft peaks form. Fold cream into lemon mixture, cover bowl with foil; freeze about 4 hours or until thick (not frozen). Stir in frozen raspberries. Pour mixture into loaf pan. Cover with plastic wrap then foil; freeze overnight or until firm.
  • 5
    Meanwhile, make candied lemon slices. Place lemon in small saucepan, cover with cold water. Bring to the boil; simmer, uncovered, 1 minute, drain. Combine sugar and the water in small saucepan; stir over low heat until sugar dissolves. Add lemon slices, bring to the boil; remove from heat. Stand 30 minutes or until slices are translucent; drain. Place lemon slices on wire rack over tray; cool. Store, covered with baking paper, at room temperature.
  • 6
    Stand semifreddo at room temperature 5 minutes before turning out. Top with candied lemon, fresh raspberries and mint.

More From Women's Weekly Food