This Christmas Semi Freddo is the ultimate festive dessert, light, creamy and beautifully impressive without any fuss. It’s the perfect make-ahead option for holiday entertaining, and the homemade berry compote pairs perfectly with the silky frozen base (or use a store-bought compote if you prefer). A stunning dessert that tastes incredible, looks spectacular on the Christmas table, and helps take the stress out of the holidays.
Christmas Semi Freddo - Easy Make-Ahead Festive Dessert
Berry Semi Freddo - Christmas Frozen Dessert
Ashley’s Place
12
15 minutes
Mediterranean
Dessert
This Christmas Berry Semi Freddo not only looks spectacular for Christmas it also tastes absolutely delicious. The Homemade Berry Compote just makes this so much more special and works perfectly with the Vanilla Semi Freddo.
Ingredients
4 Tbsp Berry Compote (See note 1)
500ml thickened/whipping cream (Heavy Cream)
4 eggs separated
200g caster sugar
1 tsp of vanilla essence
Directions
Make your Homemade Berry Compote (recipe here) make this in advance so it is cold when you add it into the semi freddo
Whip your Cream on med-high speed in your stand mixer with the whisk attachment (or with your handheld mixer) until it forms stiff peaks, cover and pop into the fridge while we do the rest
Separate your egg yolks from your whites and add your caster sugar to your egg yolks, do this only when your ready to mix them don’t let them sit there for too long together as it can cook the eggs (see note 2)
Mix the yolks & sugar on a medium-high speed until it becomes light in colour, usually a good 5-8 mins, just before it is ready add vanilla essence mix until it is incorporated
Beat your egg whites on medium-high until stiff peaks form about 2-3 minutes usually but this depends on your machine so keep an eye on them
Once this is done start by folding the whipped cream into the egg yolks first, add a little bit and mix around to make it easier then fold in the rest in 2-3 parts. Be gentle to fold it through we aren’t mixing like crazy otherwise you will loose all the air you created (see note 3)
Once all mixed together do the same by adding the egg whites to the cream and egg yolk mix following the same step as above folding in
Line your Loaf tin or container with cling wrap making sure to leave some hanging over the edges, this is so we can easily get it out when needed. Make sure you cover all the tin so it doesn’t stick, use 2 pieces and overlap them the opposite way to make sure it is all covered
Pour â…“ of your semi freddo mixture in and spread it out so it is all even then add 1 tbsp of Berry Compote on top in a zig zag form and use a skewer or knife to spread it lightly back and forth to get that swirl look. And repeat 2 more times by adding semi freddo then the compote and again. Once you get to the top add another berry layer and swirl it around
Cover the top with the cling wrap and add some extra. Make sure its covered well so it doesn’t get freezer burn, I also put some foil over the top as I find this helps in my freezer
Pop into the freezer overnight, once its frozen take out, remove all the cling wrap and add some fresh raspberries and pistachios crushed up and whole to add that Christmas affect . Slice to serve and enjoy (see note 4)