Chocolate Raspberry Semifreddo
- Prep Time: 15 minutes
- Total Time: 10 hours 15 minutes
- Yield: 8 servings
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- 2 cups heavy whipping cream
- 1 cup prepared chocolate pudding
- 6 ounces fresh raspberries
- 2 tablespoons Alessi Raspberry Balsamic ReductionAdd
- 7 Alessi Savoiardi (Lady Fingers)
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.