Tenina.com's Raspberry Semifreddo



  1. Select a deep rectangular 1-litre container, something like a lunch box or small loaf tin, and lightly oil the inside. (The semifreddo will later be unmoulded and sliced.)

  2. Pour the cream into a measuring jug.

  3. Weigh the frozen berries and sugar into the Thermomix bowl and blend 10 seconds/speed 9.

  4. Add the condensed milk and a dash of the cream to loosen the mixture and blend 5 seconds/speed 9.

  5. Insert the Butterfly. Add the remaining cream and mix 20 seconds/speed 4.

  6. Scrape down the bowl and mix a further 5 seconds/speed 4.

  7. Turn the mixture into the prepared container and freeze overnight

  8. Scoop from the container, or to be more dramatic, unmould the semifreddo and cut into 6–8 slices with a warm knife, placing the slices straight onto a plate.

  9. Allow to stand for 5 minutes or so to soften slightly then serve with fresh raspberries, an almond tuile (page 56) dusted with icing sugar and passionfruit sauce. It’s also delicious in a simple cone.

  10. AND … Condensed milk comes in 395-gram tins or 200-gram tubes. If using a tin, half will be left over but this can be refrigerated or frozen, or you could make a second batch of semifreddo

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