Prepping time:                         30 minutes

Baking/cooking time:              set overnight in freezer

Difficulty:                                  Easy

(Serves 6)


100 g   ripe raspberries

50 ml   PEEL’S honey

300 ml cream

250 ml strawberry custard/velvet

200 ml double cream yoghurt

100 ml strawberry dessert topping/coulis

      Fresh raspberries, blueberries and blackberries for serving


  • Prepare a loaf pan (about 20cmX11cm and 10 cm high) by greasing it well and lining it with baking paper.
  • Crush the raspberries and honey together
  • Use an electric beater and whip the cream and strawberry custard until thick. It will take a few minutes
  • Fold in the yoghurt and crushed raspberries gently
  • Spoon into the prepared loaf pan and place in the freezer overnight.
  • TO SERVE: Take out the semifreddo and leave to stand at room temperature for about 10 minutes before unmoulding onto a serving platter.  Serve in slices with the fresh berries and drizzle with the strawberry dessert topping/coulis.
  • OPTIONAL: Spoon the semifreddo mixture into small individual moulds instead of a loaf pan.  Unmould by dipping the moulds quickly into warm water and serve with berries and the strawberry dessert topping/coulis
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