Raspberry Balsamic Semifreddo with Pistachio

Difficulty: Hard | Makes: 4 Servings

An elevated and impressive dessert, this semifreddo leverages flavors from raspberries, cream, and pistachios to create a unique flavor profile.



  • 1/4 cup sweet cream butter, unsalted
  • 2 tbsp. raw sugar
  • 3 1/2 cups fresh raspberries, tops removed and quartered
  • 1 cup heavy cream
  • 2 cups egg whites
  • 1/2 cup raw sugar
  • 2 tbsp. pistachios (shelled and toasted), unsalted
  • 3 egg yolks
  • Roland® Balsamic Glaze as desired


  1. Melt butter in a nonstick pan. Stir in 2 tbsp. raw sugar and cook over medium heat until caramelized. Add strawberries to the pan and toss in caramel for a few minutes. Remove from heat and allow strawberries to cool
  2. Make meringue by stiffly whipping egg whites in a grease-free bowl with 1/2 cup of sugar. Gently fold berries into meringue. Keep mixture refrigerated and covered, set aside
  3. Blanche pistachios in water and chop finely. Pour milk into a thick bottom sauce pan, add pistachios and bring just to a boil and then remove from heat
  4. Beat egg yolks and sugar on high speed until pale and fluffy. Gradually add warm milk in a thin steam, stirring constantly
  5. Cook this custard over low heat, stirring constantly until mixture coats the back of a spoon. DO NOT allow custard to boil
  6. Remove custard from pot and place in a bowl over an ice bath. Fully cool custard
  7. Gently fold cooled custard into the strawberry meringue
  8. Gently swirl balsamic glaze into semifreddo mixture to make an elegant swirled pattern
  9. Line a terrine pan with plastic wrap and gently, with a spatula, transfer the mixture to the terrine. Allow to freeze and set for 4-6 hours
  10. Remove from terrine and slice to desired thickness
  11. Garnish with fresh berries and a light drizzle of balsamic glaze