Name: Christmas Semifreddo with Nuts and Raisins Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 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; Chopped walnuts; Chopped raisins; Icing sugar

There’s something magical about a cold, creamy dessert that carries a festive crunch and a burst of dried fruit — that’s exactly what makes this Christmas Semifreddo with Nuts and Raisins Recipe so special. It’s like a winter hug on a plate, perfect for sharing with family or friends during the holidays.

A rectangular light beige cake with a smooth, airy texture sits in the middle of a silver tray with decorative edges, lightly dusted with powdered sugar. The top layer is covered with a mix of chopped nuts and golden raisins, adding a crunchy and shiny look against the soft cake. The tray rests on a white marbled surface, with a blurred stack of white plates and a tea strainer in the background, and a white cloth partially visible on the right side. The overall scene looks soft and natural, with a focus on the cake’s detailed texture and topping, 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

This Christmas semifreddo has been a staple in my holiday repertoire for years. Its creamy, spiced richness combined with crunchy, toasted nuts and sweet raisins is an absolute crowd-pleaser. Plus, it’s fuss-free enough to make ahead!

Texture Delight: The contrast between silky semifreddo, crunchy nuts, and chewy raisins keeps every bite interesting.
Seasonal Spices: Cinnamon, cloves, and nutmeg infuse the dessert with classic Christmas warmth and aroma.
Make-Ahead Friendly: Freeze it, and it keeps beautifully, saving you stress on party day.
Simple Yet Elegant: Despite feeling fancy, it’s surprisingly straightforward to prepare — great for both seasoned cooks and enthusiasts.

A rectangular cake sits on an ornate silver tray with flower patterns, placed on a white marbled surface. The cake has two visible layers covered with light cream frosting. On top, chopped nuts and small pieces of golden-brown dried fruit are spread evenly, with a light dusting of powdered sugar over everything, including the tray. A white cloth is casually draped around the tray, and a small sieve with powdered sugar rests nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Christmas Semifreddo with Nuts and Raisins Recipe plays a vital role in giving it that festive charm. The nuts add crunch, the raisins bring natural sweetness, and the spices create a warm holiday flavor profile.

Flat lay of four whole uncracked brown eggs with clean shells, a small white ceramic bowl of clear water, a small white bowl filled with granulated white sugar, a small white bowl containing ground cinnamon with a warm brown color, a tiny mound of ground cloves and nutmeg on the white surface, a small white bowl holding vanilla seeds scraped from a black vanilla pod, a small white bowl of whole raw almonds, a small white bowl of whole raw walnuts, a small white bowl with golden raisins, a small white bowl with dark raisins, a small white bowl of cold whipping cream with soft peaks, and a small white bowl of fine white icing sugar, all arranged in perfect symmetry 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: Provide richness and structure when combined with the sugar syrup, forming the base of the semifreddo.
Water and Granulated Sugar: Make the sugar syrup which is gently cooked to enrich the flavor and ensure a silky texture.
Ground Cinnamon, Cloves, Nutmeg: Classic Christmas spices that fill your kitchen with irresistible aromas and add depth.
Vanilla Paste or Extract: Adds sweet, floral notes that complement the nuts and spices perfectly.
Almonds and Walnuts: Roasting them unlocks their oils and flavor; they add the much-needed crunchy contrast.
Golden and Regular Raisins: Chop them up to distribute sweetness evenly; they provide a chewy surprise in each bite.
Whipping Cream: Whipped to soft peaks to fold in and lighten the rich egg yolk mixture into that classic semifreddo texture.

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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

One thing I love about this Christmas Semifreddo with Nuts and Raisins Recipe is how easy it is to tweak. Over the years, I’ve played around by switching nuts, adding citrus zest, or even experimenting with different dried fruits to better match our holiday mood.

Nut Variations: I sometimes swap walnuts for pecans for a buttery crunch that’s equally delightful.
Fruit Tweaks: Dried cranberries or chopped dates add a beautiful tart sweetness that pairs perfectly with the spices.
Spice Adjustments: Feel free to dial down cloves if you prefer a milder spice kick — it’s your festive dessert after all.
Sugar Substitution: When skipping the raisins, I add extra icing sugar to the cream for balanced sweetness.

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

Step 1: Toasting the Nuts to Perfection

Start by roasting the almonds and walnuts at 180°C (350°F) for about 5-8 minutes until they’re lightly golden and fragrant. This step really elevates their flavor and crunch. Make sure to let them cool before chopping — hot nuts can melt your semifreddo or cause uneven distribution.

Step 2: Preparing the Sugar Syrup and Egg Yolks

Place the egg yolks in a bowl and beat gently on low speed just enough to prevent a skin from forming. Meanwhile, heat water and granulated sugar over medium heat until the sugar dissolves and the syrup boils vigorously; it doesn’t need to thicken, just boil. Slowly pour the hot syrup down the side of the bowl as you beat the yolks at high speed. This is the magic step that turns the yolks into a silky, fluffy base. Keep whipping until the mixture grows in volume and cools to room temperature.

Step 3: Adding Spices, Nuts, and Raisins

Fold in the cinnamon, cloves, nutmeg, vanilla, and chopped toasted nuts and raisins gently with a spatula. This keeps the texture light while evenly spreading out all the delicious flavors and textures.

Step 4: Whipping the Cream and Folding It In

Whip the cream until it’s glossy and holds soft peaks — not too stiff or it’ll be tough to combine. Fold the whipped cream carefully into the egg yolk mixture using gentle hand motions to retain the airiness that gives semifreddo its signature texture.

Step 5: Freezing and Unmolding

Line a 22x11cm loaf pan with baking paper, using a drop of vegetable oil to help it stick. Pour in your semifreddo mixture, smooth the surface, and freeze for at least 8 hours (overnight is perfect). When ready to serve, use the paper to lift the semifreddo out, peel the paper away from the sides, and flip it onto your serving dish. If you didn’t line the pan, dip the pan briefly in warm water to loosen the semifreddo before flipping.

Top Tip

From my experience, a few simple things can really make or break your Christmas Semifreddo with Nuts and Raisins Recipe. I’ve learned these tips the hard way so you don’t have to!

Don’t Overwhip the Cream: Whip it just until soft peaks form — overwhipping makes folding tricky and can deflate your mixture.
Slowly Add Hot Syrup: Pour the sugar syrup down the side of the bowl while beating yolks to avoid scrambling them.
Roast Nuts Fresh: Freshly roasted nuts have a vibrant flavor and crunch unmatched by prepackaged ones.
Line Your Pan: Baking paper makes unmolding much easier — don’t skip this step, trust me!

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas semifreddo - Serving Suggestion

Garnishes

I always finish mine with a scattering of chopped almonds, walnuts, and raisins on top—simple but it really makes the dessert pop visually and gives a nice extra crunch. A light dust of icing sugar adds a snowy, festive touch that guests always ask me to repeat.

Side Dishes

This semifreddo pairs beautifully with a warm spiced wine or mulled cider. Sometimes I serve it alongside a slice of gingerbread or cinnamon cookies to give a texture contrast and keep the holiday theme flowing.

Creative Ways to Present

For special occasions, I’ve tried slicing the semifreddo and layering it with thin slices of poached pears or a drizzle of honey and crushed nuts. It’s stunning on a festive cheese board too, balancing savory flavors with sweet and creamy.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container, wrapped tightly with cling film, stored in the freezer. I find it stays creamy and fresh for up to a week, making it a perfect make-ahead dessert during busy holidays.

Freezing

Freezing is straightforward since semifreddo is technically a frozen dessert. Just ensure it’s well covered to avoid freezer burn or picking up other odors. When you’re ready, thaw it in the fridge for 20-30 minutes before serving for the perfect scoopable texture.

Reheating

No reheating needed here! The semifreddo is best served cold or slightly softened at room temperature. If you forget to thaw it beforehand, just let it sit out for 10 minutes and it’ll become beautifully creamy.

Frequently Asked Questions:

Can I make this semifreddo without eggs?

This recipe relies on egg yolks for its creamy texture and structure, so it isn’t easily adapted to be egg-free. However, you could explore semifreddo recipes using whipped cream and gelatin as alternatives if necessary.

How do I avoid icy texture in semifreddo?

The key is whipping lots of air into the egg yolks and cream mixture and not freezing too quickly or at too low a temperature. Also, folding gently to keep that airy texture helps prevent ice crystals from forming. Using the right ratio of cream to yolks is crucial.

Can I prepare this semifreddo a day ahead?

Absolutely! In fact, freezing the semifreddo overnight is ideal. It allows all the flavors to meld and the texture to set perfectly. Just be sure to cover it well to prevent freezer odors.

What’s the best way to unmold the semifreddo?

Lining the pan with baking paper is the easiest method; it lets you simply lift the semifreddo out once frozen. If you forget to line it, dip the pan briefly into warm water to loosen the edges, then carefully invert onto your serving dish.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe brings together everything I love about seasonal desserts: warming spices, crunchy nuts, lush creaminess, and bright pops of sweetness from raisins. It’s become my go-to festive treat — simple enough for weekday holiday prep, yet special enough for the main event. Give it a try; I promise you’ll enjoy sharing it as much as I do. After all, isn’t that what Christmas cooking is all about?