Pineapple + Raspberry Semifreddo

  • 40min
  • 10min
  • 6hrs,
  • 6+


  • 4 eggs yolks

  • 150 g white sugar

  • 10 ml cornflour

  • 40 g fresh ginger, sliced

  • 160 ml pineapple juice

  • 45 ml fresh lemon juice

  • 30 g butter

  • 3 x 250 ml whipping cream, whipped

  • 500 g store-bought raspberry sorbet

  • 1 x 400 g tin pineapple rings in light syrup, drained

  • 50 g dried pineapple pieces (optional), soaked for 1 hour then drain and pat dry

To serve

  • 150 g raspberries


  1. 1

    Line a 26 cm loose-bottom baking tin with two strips of parchment paper, covering the bottom and sides, making sure that the edges overlap to make it easy to pull out the dessert once it has set.

  2. 2

    In a mixing bowl, place the egg yolks, sugar, cornflour, ginger, pineapple and lemon juices in a double boiler set over simmering water. Beat the egg mixture with an electric whisk for 8 minutes until the mixture becomes light and fluffy and the sugar is dissolved. Remove from the heat and stir in the butter.

  3. 3

    Place the mixing bowl in a bowl filled with ice blocks (ice bath) and continue whisking to cool the mixture down quickly. Pour the mixture through a sieve into a jug.

  4. 4

    Whip the cream until stiff peak stage and fold of the cream into the remaining cooled egg and pineapple mixture until combined. Do not over mix as this will deflate the air in the cream.

  5. 5

    In another bowl, whisk the store-bought sorbet until light and smooth. Fold in the remaining whipped cream and whisk again to aerate it slightly.

  6. 6

    Scatter the pineapple rings in the bottom of the lined tin. Add the soaked and chopped dried pineapple pieces if using. Pour the cream and pineapple mixture on top and level it out. Top with the aerated creamy berry sorbet, level with a spatula and cover with cling film.

  7. 7

    Freeze for at least 6 hours, but preferably overnight.

  8. 8

    To serve: Remove the cling film and invert the semifreddo onto a serving plate or cake stand. Remove and discard the parchment paper and smooth out any crinkly edges on the semifreddo with a palette knife dipped in hot water. Garnish with the remaining raspberries.

Siba’s tip…

This dessert can be made way ahead of time. It stores well for at least a week in the freezer.