Limoncello Semifreddo with Raspberry Sauce


This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible.

Limoncello Semifreddo with Raspberry Sauce
Photo: Scott Little
Prep Time:
40 mins
Freeze Time:
7 hrs
Total Time:
7 hrs 40 mins


  • 6 egg yolks, lightly beaten

  • 2 cup whole milk

  • cup sugar

  • ¼ cup limoncello (Italian lemon liqueur)

  • 1 teaspoon finely shredded lemon peel

  • 1 ½ cup whipping cream

  • 1 cup crushed almond biscotti or amaretti

  • cup slivered almonds, toasted

  • cup chopped white baking chocolate

  • 3 cup fresh or frozen raspberries

  • 1 tablespoon balsamic vinegar

  • ¼ cup sugar

  • 1 teaspoon cornstarch

  • Lemon wedges and/or fresh raspberries (optional)


  1. For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside.

  2. In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside.

  3. Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours.

  4. Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour.

  5. To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries.

Nutrition Facts (per serving)

502 Calories
31g Fat
46g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 502
% Daily Value *
Total Fat 31g 40%
Saturated Fat 15g 75%
Cholesterol 226mg 75%
Sodium 82mg 4%
Total Carbohydrate 46g 17%
Total Sugars 37g
Protein 9g 18%
Vitamin C 10mg 11%
Calcium 161.5mg 12%
Iron 1.4mg 8%
Potassium 310mg 7%
Folate, total 24.2mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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