Recipes and Cooking Limoncello Semifreddo with Raspberry Sauce 4.0 (11) Add your rating & review This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 40 mins Freeze Time: 7 hrs Total Time: 7 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 egg yolks, lightly beaten 2 cup whole milk ⅔ cup sugar ¼ cup limoncello (Italian lemon liqueur) 1 teaspoon finely shredded lemon peel 1 ½ cup whipping cream 1 cup crushed almond biscotti or amaretti ⅔ cup slivered almonds, toasted ⅓ cup chopped white baking chocolate 3 cup fresh or frozen raspberries 1 tablespoon balsamic vinegar ¼ cup sugar 1 teaspoon cornstarch Lemon wedges and/or fresh raspberries (optional) Directions For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside. In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside. Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours. Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour. To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries. Rate it Print Nutrition Facts (per serving) 502 Calories 31g Fat 46g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 502 % Daily Value * Total Fat 31g 40% Saturated Fat 15g 75% Cholesterol 226mg 75% Sodium 82mg 4% Total Carbohydrate 46g 17% Total Sugars 37g Protein 9g Vitamin C 10mg 50% Calcium 161.5mg 12% Iron 1.4mg 8% Potassium 310mg 7% Folate, total 24.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.