Berry lemon semifreddo

Berry lemon semifreddo recipe by Clarence Court Eggs

A semifreddo is a semi-frozen dessert, and just the thing when it’s warm outside. Try this berry lemon semifreddo for a Summery refreshment.

Berry lemon semifreddo

Berry and lemon semifreddo

Prep Time 30 minutes
Cook Time 0 minutes
Calories 385 kcal
Author Clarence Court Eggs


  • 300 g fresh or frozen summer berries (a mix of strawberries, raspberries, blackcurrants, red currants and blackberries works well)
  • 150 g good quality lemon curd
  • 1 tbsp limoncello (optional)
  • 50 g caster sugar
  • 3 Large Clarence Court Burford Brown eggs, separated
  • 2 grated zest of 2 unwaxed lemons
  • 400 ml double cream
  • 50 g shelled unsalted pistachios (blanched if you can find them)
  • 50 g gluten-free shortbread biscuits


  1. Line a 900g (2lb) loaf tin with a long strip of greaseproof paper that lines the base and goes up the shorter sides of the tin to leave overhang – this makes it a lot easier to remove – or you can fully line the tin with clingfilm. Place the tin in the freezer to chill.

  2. Place half the berries in a small saucepan. Simmer on a low heat for around 20 minutes until the fruit has broken down, then strain through a sieve into a bowl and allow to cool.

  3. Mix the lemon curd with the limoncello (if using) and place to one side.

  4. Meanwhile, place the egg yolks and sugar in a large mixing bowl and whisk until pale, then stir in the lemon zest. In a separate bowl, whisk the cream to soft peaks. In another bowl, whisk the egg whites to stiff peaks. Carefully fold the cream and egg whites into the egg yolk mixture using a large metal spoon. Remove the tin from the freezer. Spoon half the semifreddo mixture into the lined tin. Ripple in half of the blitzed berry mixture and scatter in some whole berries, then spoon over the lemon curd mixture. Spoon over the remaining semifreddo mixture and ripple in the remaining berry mixture. Reserve the remaining whole berries for serving. Place the semifreddo in the freezer uncovered for 4 hours, then cover and freeze for at least another 4 hours or overnight.

  5. When you’re nearly ready to serve, remove the semifreddo from the freezer and place in the fridge for 20 minutes. In a food processor, blitz the shortbread and pistachios together to make a crumb. Turn the semifreddo out onto a serving plate or board and scatter over the crumb. Slice and serve with the remaining fruit.

Nutrition Facts
Berry and lemon semifreddo
Amount Per Serving
Calories 385 Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 17.3g108%
Sugar 15.2g17%
Protein 6.7g13%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the October 2019 issue of Gluten-Free Heaven magazine

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