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
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
12
Prep Time
15 minutes
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
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4 Tbsp Berry Compote (See note 1)
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500ml thickened/whipping cream (Heavy Cream)
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4 eggs separated
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200g caster sugar
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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 ⅓ 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)
Recipe Video
@_ashleysplace_ Day 1 of our 24 Day Advent Calendar Recipe Countdown where we are sharing 24 Christmas recipes to help you this holiday season with what to cook So if your not already follow along because I am going to sharing some incredible recipes for Christmas Starting off with a bang of Christmas Semi Freddo Which not only looks spectacular it tastes soooo good And can be made in advance 👌 which we love for the holidays The homemade compote with the semi freddo is perfection & of course you can use a storebought version too 👌 For the full recipe comment DAY1 and I will send it to you 🥰 #ashleysplace #24dayadventcalendar #christmascountdown #christmasrecipes #simplechristmasfood #easychristmasrecipes #makeaheadchristmas #holidaydesserts #festivedessertideas #aussiechristmas #christmasdessertrecipe #christmasentertaining #homecookingmadeeasy #foodnblogger #christmassemiFreddo #summerdesserts #budgetfriendlyrecipes #cookingtipsandtricks #mealplanningideas #foodblog #semifreddo #icecream #dessert ♬ original sound - Ashleys Place
Recipe Note
FAQs and Notes:
- The homemade berry compote is delicious but you can also use a store-bought one if you don't have time. I don't use sugar I just add a little honey so it may be slightly sweeter depending on what you use but that's ok.
- I don't tell you this about the eggs to stress you out but I truly believe that if I can teach you why we do a specific thing it means you will understand it more and become a better cook or baker, where as if I said to you don't add the sugar and eggs and let it sit you might think why does it matter who cares. But it is just a little trick in baking that we do we don't let eggs or egg yolks and sugar sit together for too long otherwise it affects or cooks the eggs slightly.
- I always add a little bit of cream or egg whites etc to whatever I am adding it into and mix it around before I add the rest to fold it in, you don't have to be super careful we are only using a little bit. But we do this to make it easier to add the rest and fold it instead of just folding right away.
- This will serve about 12-14 depending on how you slice it. You can keep it in an airtight container if you have any left and only take it out when you are ready to serve it so it doesn't melt. If you find it a little hard to get out tip you tin over and give it a good tap an you can squeeze the tin a little too this will help.
Q. What berries are in the compote?
A. Strawberries, Blueberries and Raspberries. You can use frozen if you like as well.
Q. How long in advance can I make it?
A. This last about 4 weeks or so in the fridge but I would make it from about the week of your event to keep it fresh and not have any freezer burn
Q. What if I don't have a loaf tin?
A. You can use a container if you have one. Just use a rectangle one similar to a loaf tin so it keeps a similar shape and you don't have super thin layers.
Q. If I am serving this for Christmas can I leave it on the table?
A. I wouldn't recommend it as it is just like ice cream it will melt