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Red (Strawberry and Raspberry) Semifreddo

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“From the Family Circle Cookbook, an Italian dish in origin. Gobbled up by everyone! I made it a little different then written, by getting frozen bags of fruit not in syrup and making up the difference with stawberry and raspberry jam, maybe 1 to 2 tablespoons each. I was told I should continue making it this way.”

Ingredients Nutrition


  1. Pour strawberries with their syrup (or jam) into food processor or blender. Whirl until smooth puree and transfer to a large bowl.
  2. Add raspberries with their syrup (or jam) into food processor or blender. Whirl until smooth. Push raspberry puree through fine-meshed sieve into strawberry mixture; discard seeds. (I didn't do this and nobody noticed- saved a good deal of time!) Add vanilla.
  3. Beat cream in medium-size bowl until foamy. Gradually beat in honey until soft peaks form. Gently fold into fruit mixture.
  4. Pour into eight unlined 4 ounce or four unlined 8 ounce ramekins.
  5. Cover with plastic wrap and freeze at least 2 hours for small ramekins and 4 hours for large ramekins.
  6. Remove from freezer 15 minutes before serving or until softened.

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