Thomasina Miers’ recipe for cinnamon semifreddo with chocolate drizzle and raspberries

·2 min read

Making ice-cream brings me pleasure like little else. There is something magical about transforming fruit puree, some melted chocolate or a simple custard into a bowl of softly whipped, tooth-cold ice-cream. I often make some when I have a gaggle over because, in my experience, there are few things adults love more than a bowl of homemade ice-cream - it seems to bring out the inner child in everyone. Plus, it’s easy, the prep can be done in advance, and this semifreddo doesn’t even require an ice-cream machine.

Cinnamon semifreddo with chocolate drizzle and raspberries

Smooth, sweet cinnamon cream, sultry dark chocolate and lime- and tequila-spiked raspberries turn this semifreddo into an irresistible revelry of Mexican moods.

Prep 10 min
Cook 40 min
Freeze 4 hr+
Serves 4

2 eggs, plus 3 egg yolks
110g caster sugar
2 tsp cinnamon powder
400ml double cream
100g dark chocolate

For the raspberries
170g raspberries
2 tbsp icing sugar
Zest and juice of 1 lime

2 tbsp good-quality tequila or mezcal
(optional)


Line a one-litre loaf tin with clingfilm, leaving enough overhang to cover the top once filled. Whisk the eggs, egg yolks and sugar in a heatproof bowl over a saucepan of simmering water for five to six minutes, until thick and pale. Add the cinnamon, then put to one side to cool.

In a larger bowl, whisk the cream to soft peaks, being careful not to overmix. Slowly add the egg mix and stir gently to combine. Pour into the prepared tin and freeze for at least four hours, and ideally overnight.

A few hours before eating, put the raspberries, sugar, lime juice and booze, if using, in a bowl, cover and refrigerate. An hour before serving, roughly mash the fruit mix with a fork and leave to come to room temperature.

Fifteen minutes before serving, melt the chocolate over a bain-marie or in the microwave. Remove the semifreddo from the freezer and turn out on to a serving dish. Drizzle with the melted chocolate, wait for the ice-cream to thaw a little, then serve sliced with the crushed, macerated raspberries.

And for the rest of the week …

Tequila or mezcal and berries is an incredibly good pairing – try it with all summer fruit, including cherries, and pair with any set cream or custard for a real treat.

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