Blackberry Semifreddo dessert recipe

Blackberry Semifreddo

  • 75 g (vanilla) meringue
  • 125g Driscoll's blackberries
  • 250 ml whipped cream
  • 250g of sweetened chestnut puree
  • 50 g ruby or white chocolate

15 min + 4 hours | 6 portions | dessert


Look at this delicious dessert recipe with the surprising combination of the sweetest blackberries and chestnut puree. This semifreddo won't dissapoint you, and your guests!


1. Break the meringue into small pieces of about 1 cm. Finely mash 2 b1. Break the meringue into small pieces of about 1 cm. Finely mash 2 blackberries. Beat the cream in a large mixing bowl with the mixer until stiff. Fold the meringue, blackberries and chestnut puree into the whipped cream as lightly as possible. Divide the mixture between the cavities of the muffin tin and place in the freezer for at least 4 hours.
2. Just before serving, melt the chocolate in a bain-marie. Push the semifreddos out of the mold, zigzag over the melted chocolate and serve with the rest of the blackberries.

Leafs Blackberry

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