Chocolate Raspberry Semifreddo

Frozen, Tender, and Quietly Luxurious

Semifreddo is one of those desserts that rewards patience rather than precision. It doesn't rush — it settles slowly into itself, layer by quiet layer, until something genuinely beautiful emerges from the cold. There is a softness to it that feels almost accidental, the way the best things often do. The addition of balsamic brings a dark, contemplative depth beneath the fruit — a reminder that a single thoughtful ingredient can shift everything. This is a dessert for lingering, for a table that isn't in a hurry.

Ingredients

• 2 cups heavy whipping cream
• 1 cup prepared chocolate pudding
• 6 ounces fresh raspberries
• 2 tablespoons Alessi Raspberry Balsamic Reduction
• 7 Alessi Savoiardi (Lady Fingers)

Instructions

1. Line an 8” x 4” loaf pan with plastic wrap.
2. In a large bowl, beat heavy cream until soft peaks form.
3. Mix in chocolate pudding until evenly blended.
4. Pour 2 cups of mixture into loaf pan.
5. In a food processor or blender, blend raspberries and balsamic reduction together until smooth.
6. Place a mesh sieve inside a large bowl and pour in raspberry mixture.
7. Using a spatula; press down onto raspberries separating liquid from solids and seeds.
8. Discard seeds and any solids.
9. Place ladyfingers in raspberry liquid and soak until slightly soft, about 1-2 minutes.
10. Then place on top of the chocolate cream mixture in loaf pan.
11. Pour remaining chocolate cream over lady's fingers, cover with plastic wrap and freeze at least 8 hours.
12. When ready to serve, let sit at room temperature for 10 minutes, then place upside down on a dish and gently tap the bottom of loaf pan until semifreddo releases.
13. Slice and serve.