Chocolate Raspberry Semifreddo

  • Prep Time: 15 minutes
  • Total Time: 10 hours 15 minutes
  • Yield: 8 servings
Video Watch the Video Below



Line an 8” x 4” loaf pan with plastic wrap.

In a large bowl, beat heavy cream until soft peaks form. Mix in chocolate pudding until evenly blended. Pour 2 cups of mixture into loaf pan.

In a food processor or blender, blend raspberries and balsamic reduction together until smooth.

Place a mesh sieve inside a large bowl and pour in raspberry mixture. Using a spatula; press down onto raspberries separating liquid from solids and seeds. Discard seeds and any solids.

Place ladyfingers in raspberry liquid and soak until slightly soft, about 1-2 minutes. Then place on top of the chocolate cream mixture in loaf pan. Pour remaining chocolate cream over lady's fingers, cover with plastic wrap and freeze at least 8 hours.

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. Slice and serve.