A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture—think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design, they're a great low-maintenance option when you're entertaining and want to serve an easy but elegant dessert. This rendition is packed to the brim with spring cherries and raspberries, but you can make this versatile recipe using any fresh or thawed frozen fruits that you have on hand.

Martha Stewart Living, May 2020


Credit: Paola + Murray

Recipe Summary

35 mins
8 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.

  • Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)

  • Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.

  • Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)

  • To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.