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Cherry Semifreddo

This Cherry Semifreddo adds little bursts of sourness to a sweet ice cream dessert. Careful, it won't be around long enough to melt!

8 pieces

Medium 40 Minutes



For the recipe  Cherry Semifreddo

For the Cherry Semifreddo:

about 100 g Cherries (2lb or 3oz of cherries, stones removed)
400 ml Double Cream (13 1/2 fl.oz)
100 g Icing Sugar (4oz)
4 Medium Eggs (separated)




Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan over a medium heat with the cream and 50g icing sugar. Bring to the boil and gently simmer for 5 minutes until the cherries start to soften. Carefully whizz in a blender and then sieve.


Add the egg yolk, whisk well the pour back into the pa. Simmer until the mixture has thickened a little and pour through a sieve into a bowl, cover the surface with cling film and leave to cool completely.


Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff. Stir in a third of the mixture into the cooled cream, mix until it is incorporated then gently fold through the remaining mixture.


Line 900g/2lb loaf tin with cling film. Pour the mixture into the tin, the cover with cling film and place in the freezer for about 3 hours until it is just starting to freeze. Stir the whole cherries into the semi-frozen mixture, and then return to the freezer for at least 8 hours or preferably overnight.


Serve cut into slices with some cherries, or sandwich between wafers.

Nutritional Information for the recipe Cherry Semifreddo

Per Serving Per 100 g / ml
Energy 1553 kJ
371 kcal
816 kJ
195 kcal
Fat 27.83 g 14.64 g
Carbohydrate 24.68 g 12.99 g
Protein 5.12 g 2.69 g