Raspberry & Amaretti Semi Freddo

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Café cool


  1. Combine the raspberries, orange juice and icing sugar in a small bowl, and combine using a fork.
  2. Whip the cream in a bowl until thick and set aside, covered in the refrigerator.
  3. Beat the egg whites until stiff peaks form and gradually add the castor sugar, adding a little at a time, until the sugar is dissolved.
  4. Using a large metal spoon fold the whipped Bulla Cream through the egg whites in a figure 8 motion.
  5. Fold the raspberry mixture through the cream mixture and finally fold through the Amaretti biscuit crumbs.
  6. Pour mixture into a lined 24cm springform tin or mould. Freeze for 6 hours or overnight.

To serve

  1. Slice the Semi Freddo into wedges and place onto individual serving dishes.
  2. Garnish with fresh raspberries and serve with Amaretti biscuit crumbs.
Raspberry & Amaretti Semi Freddo


  • 200g fresh or frozenr raspberries
  • 2 tbsp orange juice
  • 2 tbsp icing sugar
  • 600ml Bulla Thickened Cream
  • 4 eggs, separated
  • ½ cup castor sugar
  • 150g amaretti biscuit crumbs 
  • Fresh raspberries for garnish
  • Additional amaretti biscuits crumbs for serving

Prep Time: 10 minutes
Cooking Time: Requires Freezing 6 hours
Serves: 6

Raspberries may be replaced with passionfruit, mango, banana, peaches or any fruit. Amaretti biscuits maybe replaced with coconut macaroons.

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