Name: Christmas Semifreddo with Nuts and Raisins Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 8 h 38 min
Cuisine: Italian
Ingredients: 4 egg yolks; 60 ml water; 60 g granulated sugar; 1 tsp ground cinnamon; ¼ tsp ground cloves; pinch nutmeg; 1 tsp vanilla paste or seeds from 1 vanilla pod, or 1 tsp vanilla extract, or 1 tsp vanilla essence; 40 g almonds; 40 g walnuts; 30 g golden raisins, chopped; 30 g regular raisins, chopped; 250 ml whipping cream, cold (whip with 4 tbsp icing sugar if skipping the raisins); chopped almonds, walnuts, and raisins; icing sugar

There’s just something about the creamy, dreamy texture of a semifreddo that feels like a little celebration in every bite. This Christmas Semifreddo with Nuts and Raisins Recipe is a festive treat that combines warm spices with crunchy almonds, walnuts, and sweet raisins — perfect for those holiday moments you want to savor slowly.

The image shows a rectangular light beige dessert on an old silver tray with delicate patterns, sitting on a white marbled surface. The dessert looks like it is one solid layer with a fluffy, slightly rough texture. The top surface is covered with a mixture of chopped nuts and golden raisins, sprinkled with powdered sugar. In the background, there is a soft focus of stacked white plates and a white cloth, adding a gentle, calming effect. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Semifreddo with Nuts and Raisins Recipe
Top Tip
How to Serve Christmas Semifreddo with Nuts and Raisins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Semifreddo with Nuts and Raisins Recipe

Why You'll Love This Recipe

It’s hard to resist a dessert that’s not only festive but also freezes into a perfectly sliceable delight. What I adore about this Christmas Semifreddo with Nuts and Raisins Recipe is how effortlessly it blends rich, creamy textures with the snap of roasted nuts and bursts of juicy raisins. Trust me, this is a dessert that’ll wow your guests and have you coming back for second helpings.

Creamy, yet firm texture: The semifreddo is soft enough to melt in your mouth but solid enough to slice neatly—no messy scooping here!
Perfect holiday spices: A warm blend of cinnamon, cloves, and nutmeg gives it that unmistakably festive vibe.
Nutty crunch: Roasting the almonds and walnuts brings out their flavor and keeps the texture satisfying against the creamy base.
Make-ahead magic: You can prep it days in advance, freeing you up on the big day while still impressing everyone.

A rectangular cream-colored dessert sits on an ornate silver tray with floral patterns and two handles. The dessert has one visible layer covered with chopped nuts and raisins on top, lightly dusted with powdered sugar that also sprinkles the tray and nearby white cloth. The dessert looks smooth and creamy with a light tan color beneath the topping. The tray, cloth, and dessert are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances bold, seasonal flavors with simple ingredients you probably already have or can easily find. Each component plays its part, whether it’s texture, sweetness, or aroma.

Flat lay of whole brown eggs with clean shells, small white ceramic bowl of clear water, small white ceramic bowl of granulated sugar, small white ceramic bowl of ground cinnamon powder, small white ceramic bowl of ground cloves powder, small white ceramic bowl with a pinch of nutmeg powder, small white ceramic bowl with vanilla seeds, a handful of whole raw almonds, a handful of whole raw walnuts, small white ceramic bowl of golden raisins, small white ceramic bowl of dark raisins, small white ceramic bowl of cold whipping cream, small white ceramic bowl of icing sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: They give the semifreddo richness and help create that airy, smooth texture when whipped with syrup.
Sugar and water: Boiled into a syrup, they stabilize and sweeten the egg yolks for a luscious custard base.
Ground cinnamon, cloves, nutmeg: These spices add a cozy, festive warmth without overpowering the dessert.
Vanilla paste/extract: For that subtle sweet floral note that complements the nuts and spices beautifully.
Almonds and walnuts: Roasting these enhances their flavors and adds a crunchy contrast.
Golden and regular raisins: Chopped raisins give a sweet, slightly chewy surprise inside every bite.
Whipping cream: Whipped until glossy, it lightens the mix and gives the semifreddo its melt-in-your-mouth quality.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve often played with the mix-ins here depending on what’s in the pantry or what holiday mood I’m in. Don’t hesitate to swap nuts or experiment with your favorite dried fruits. This semifreddo is forgiving and can be customized easily.

Variation: Once, I added a handful of chopped candied orange peel for an extra zing that was a total hit at Christmas dinner. The citrus brightened up the rich, nutty base wonderfully.
Dietary tweaks: For a dairy-free version, try coconut cream whipped to soft peaks—it lends a lovely natural sweetness and keeps the texture intact.
Spice level: If you prefer less spice, simply reduce the cloves and nutmeg; this lets the vanilla and nuts shine more prominently.

Step-by-Step: How I Make Christmas Semifreddo with Nuts and Raisins Recipe

Step 1: Roast the Nuts for Maximum Flavor

I start by roasting the almonds and walnuts in a 350°F (180°C) oven for about 5 to 8 minutes until they turn a lovely golden color. This step wakes up their natural oils, giving them a deep, toasty flavor that makes all the difference. Remember to keep an eye on them—they can go from toasted to burnt in seconds. Once cool, chop them roughly so you get that satisfying crunch throughout the semifreddo.

Step 2: Prepare Your Pan with Care

I line a 22x11 cm bread pan with baking paper, cutting it perfectly to fit. A quick swipe of vegetable oil helps the paper stick to the sides—this little trick keeps the semifreddo from sticking and makes unmolding a breeze. If you skip this, you might struggle when it’s time to serve.

Step 3: Make the Egg Yolk Syrup Base

This part needs your attention. Put the egg yolks in a large bowl and beat on low just so a skin doesn’t form. Meanwhile, bring water and sugar to a boil and let it bubble vigorously—no need to thicken it. Start beating the yolks on high speed and slowly drizzle the hot syrup down the side of the bowl. Keep whipping until the mixture triples in volume and cools to room temperature. The result is a light, custard-like base infused with warmth from the cinnamon, cloves, nutmeg, and vanilla.

Step 4: Fold in Nuts, Raisins, and Cream

Gently mix your chopped nuts and raisins into the yolk mixture using a spatula and folding motions—no sudden stirring to keep all that lovely air. In a separate chilled bowl, whip the cream just until it’s foamy and glossy but not stiff. Fold this in carefully too, preserving the light, airy texture that semifreddo is famous for. This step is crucial for getting that perfect melt-in-your-mouth feel.

Step 5: Freeze and Wait Patiently

Pour the mixture into your prepared pan and smooth the top. Cover with cling film if you like, then freeze for at least 8 hours—overnight is ideal. I’ve found that this wait is worth every minute; the semifreddo firms just right and the flavors meld beautifully.

Step 6: Unmold and Garnish Like a Pro

To serve, use the baking paper to lift the semifreddo out of the pan. Carefully peel the paper from the sides and flip it onto your serving plate. If you didn’t line the pan with paper, running the pan briefly under warm (not hot) water loosens the edges for a clean release. Then, pile on some chopped almonds, walnuts, raisins, and a dusting of icing sugar for that extra festive sparkle.

Top Tip

From my many attempts at this semifreddo, I’ve gathered these tips to help you create a flawless Christmas dessert that impresses every time.

Syrup Temperature: Make sure your sugar syrup is boiling vigorously before adding it to the egg yolks to achieve that perfect fluffy texture.
Folding Technique: Use gentle folding motions when mixing nuts, raisins, and cream—vigorous stirring deflates the mixture and ruins the lightness.
Chill the Bowl & Tools: Whipping cream is much easier if your bowl and beaters are cold; I usually pop them in the freezer for 10 minutes beforehand.
Unmolding Method: Lining your pan with oiled parchment can’t be overstated—it makes the whole serving process smoother and prettier.

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas Semifreddo - Serving Suggestion

Garnishes

I always keep some extra roasted almonds, walnuts, and golden raisins to sprinkle on top—it adds a pretty touch and gives each bite an extra crunch or chew. A light dusting of icing sugar finishes it off, making it look just as festive as it tastes.

Side Dishes

This semifreddo pairs beautifully with a warm fruit compote or a drizzle of spiced caramel sauce to amp up those holiday flavors. If you want to add a little contrast, a simple espresso or mulled wine works like a charm alongside it.

Creative Ways to Present

For a party, I’ve served this in elegant slices atop festive plates with a sprig of fresh rosemary or holly berries for that Christmas spirit. Another idea is to pipe whipped cream rosettes around the edges and scatter edible gold flakes for a truly wow-worthy dessert display.

Make Ahead and Storage

Storing Leftovers

Leftover semifreddo should be tightly wrapped in plastic wrap or kept in an airtight container to prevent it from absorbing fridge odors. I usually slice only what I need and return the remainder to the freezer quickly to keep it fresh.

Freezing

This dessert freezes beautifully—just keep it wrapped properly to avoid freezer burn. When I’ve made it ahead for holiday gatherings, it held its texture and flavor perfectly even after weeks in the freezer.

Reheating

Since semifreddo is meant to be served frozen, simply let it sit at room temperature for 5-10 minutes before slicing so it softens slightly. Avoid over-thawing to keep that perfect balance between firm and creamy.

Frequently Asked Questions:

Can I use any other nuts instead of almonds and walnuts?

Absolutely! Hazelnuts, pecans, or pistachios would also work wonderfully. Just roast them to bring out their flavor and chop before folding into the semifreddo.

Is it safe to use raw egg yolks in this recipe?

This recipe uses hot sugar syrup poured into the egg yolks while beating, which gently cooks the yolks and reduces any risk. However, if you're concerned, look for pasteurized eggs or try an alternative recipe that doesn’t rely on raw eggs.

Can I prepare this semifreddo a day ahead of time?

Yes! In fact, making the Christmas Semifreddo with Nuts and Raisins Recipe a day or two in advance helps the flavors deepen and ensures perfect texture after freezing overnight.

What should I do if my semifreddo is too hard after freezing?

Just let it stand at room temperature for about 10 minutes before serving. This helps soften it enough to slice easily, preserving that wonderful creamy texture inside. Avoid microwaving as it melts unevenly.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe feels like a little slice of holiday magic every time I make it. Its creamy texture, festive spices, and delightful crunch hit all the right notes for a memorable dessert. I genuinely can’t recommend it enough—you’re sure to impress your friends and family with a homemade treat that looks stunning and tastes even better. Give it a try, and watch it become a staple in your holiday repertoire.