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Lemon-Raspberry Semifreddo


The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 6 ounces raspberries (3/4 cup), thawed if frozen
  • 2 tablespoons sugar
  • 2 cups heavy cream
  • 1 cup lemon curd
  • 10 ladyfingers


  1. Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.

  2. In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.

  3. Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

Cook's Notes

The phrase semifreddo is Italian for "half cold" and refers to a partially frozen dessert.

Reviews Add a comment

  • MS10499743
    8 SEP, 2015
    I think this is a terrific dessert and it looks so pretty and impressive on the plate. I, too, used Trader Joe lemon curd. This recipe is so easy, I didn't want to turn it into something hard by making the curd. I use whatever amount the jar of curd comes in, and it's lemony enough. I also use soft style ladyfingers. I like that it can be made well in advance of when it's needed.
  • Bellzon
    17 JUN, 2015
    This recipe doesn't have enough sugar and purchased lemon curd is a big mistake. When I tasted the whipped cream and lemon mixture it was awful. I added some powdered sugar to the mix. Then I tried adding some raspberry freezer jam. I realized I was just going from bad to worse and threw the whole thing away. I shed a few tears as it disappeared down the sink. This is the first recipe failure I've had from Sarah.
  • aprilsteele
    29 AUG, 2013
    Was thrilled with the outcome of this recipe. Very light, bright, elegant dessert. The only trying part of this recipe is pressing the raspberries through he sieve to remove the seeds. The rest was easy. I used a store bought jar of lemon curd from Trader Joe's. I will definitely make this again, it was wonderful.
  • diannam
    5 AUG, 2013
    I'm always looking for delicious, easy, make-ahead dessert recipes, particularly those that include fresh fruit. Even better if it is frozen. This is all that, and looks pretty too. Next time I'll try making my own lemon curd. Found Martha's recipe and looks simple enough. Perfect company dessert!
  • Kitchenjeanie
    7 MAR, 2013
    My sister made this. A delicious, beautiful, simple. She served it with a swirl or more raspberry purée and a few fresh raspberries and blueberries. Happiness.