Name: Christmas Semifreddo with Nuts and Raisins Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 8 h 30 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 raisins); Chopped almonds; Chopped walnuts; Chopped raisins; Icing sugar for dusting

There’s something delightfully festive and comforting about this Christmas Semifreddo with Nuts and Raisins Recipe. Creamy, spiced, and studded with toasted almonds, walnuts, and sweet raisins, it’s a dessert that brings holiday joy with every bite. Trust me, it’s worth every step for that smooth, melt-in-your-mouth magic.

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

I adore this Christmas semifreddo because it’s the kind of dessert that feels special without being fussy. You can prepare it ahead, it’s packed with festive spices, and those nuts and raisins just add the perfect texture contrast and bursts of flavor.

Elegant and Easy: It looks like a showstopper but comes together in just about an hour of hands-on prep.
Festive Flavors: The cinnamon, nutmeg, and cloves blend beautifully to evoke that classic Christmas warmth.
Textural Delight: Toasted nuts and plump raisins add crunch and chewiness, making every mouthful interesting.
Make-Ahead Friendly: It freezes overnight easily, perfect for holiday hosting without last-minute stress.

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

This semifreddo is a celebration of simple, quality ingredients that come together to create a luxurious texture and deep festive flavor. Each element plays a key role — the spices warm the creamy base, while the nuts and raisins add a wonderful contrast in texture and sweetness.

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: These form the rich, custardy base, keeping the semifreddo smooth and luscious.
Water & sugar: The hot syrup whips into the yolks to create a light, airy mousse texture.
Ground cinnamon, cloves, nutmeg: Classic holiday spices that bring warmth and depth.
Vanilla paste or extract: Adds fragrant sweetness and rounds out the flavors.
Almonds and walnuts: Roasting these amps up their nutty aroma and crunch.
Golden and regular raisins: Chopped for bursts of juicy sweetness that balance the nuts.
Whipping cream: Whipped softly to fold into the yolks, it creates the semifreddo’s signature airy 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

I like to tweak this Christmas Semifreddo with Nuts and Raisins Recipe depending on the occasion. Sometimes I add a splash of dark rum to soak the raisins first — it gives that classic holiday spirit flavor. You can swap nuts based on what you have, or even try adding candied orange peel for extra zing.

Variation: Adding a spoonful of coffee liqueur to the syrup creates a deeper, adult-friendly flavor that I love for Christmas Eve dinner.
Dietary change: If avoiding alcohol or nuts, toasted pepitas or dried cranberries work just as well.
Make it lighter: You can reduce sugar slightly or whip cream less stiffly for a lighter dessert texture.

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

Step 1: Toast the Nuts for That Perfect Crunch

First, I pop the almonds and walnuts in a 180°C (350°F) oven for 5-8 minutes. The smell fills the kitchen instantly! Let them cool completely before chopping so they retain their crunch. Trust me, this step elevates the nut flavor so much.

Step 2: Prepare Your Pan for Easy Semifreddo Removal

I line a 22x11 cm bread pan with baking paper, cutting it to fit exactly. Brushing the paper lightly with vegetable oil helps it stick in place so it doesn’t wrinkle. This makes unmolding the semifreddo a breeze later on.

Step 3: Beat Egg Yolks and Make Sugar Syrup

Place the egg yolks in a bowl and start beating them gently — just enough so a skin doesn’t form on top. Meanwhile, bring water and sugar to a boil on medium heat until the sugar fully dissolves and the syrup bubbles vigorously. This hot syrup is key to creating that airy, custardy base.

Step 4: Combine Syrup and Yolks for a Fluffy Base

With your mixer on high speed, slowly drizzle the hot syrup down the side of the bowl into the yolks. Keep beating until the mixture doubles in volume and cools to room temperature — it should feel fluffy and light. This part might take around 10 minutes, but the texture is worth it!

Step 5: Fold in Nuts, Raisins, and Whipped Cream

Gently mix the cooled nut and raisin blend into the yolk mixture with a spatula, folding carefully to keep air in. Next, whip the cold cream to soft peaks — glossy and foamy, not stiff — and fold that in as well. The delicate folding keeps the semifreddo beautifully light and airy.

Step 6: Freeze Until Set, Then Garnish

Pour the mixture into your prepared pan and pop it in the freezer for at least 8 hours — overnight is perfect. When ready to serve, lift it out using the paper, invert onto your dish, and peel the paper off. If you skipped the paper, warm the pan briefly in warm water to loosen the edges. Finish with a sprinkle of chopped nuts and raisins and a dusting of icing sugar for that perfect holiday look.

Top Tip

From my many tries with this Christmas Semifreddo with Nuts and Raisins Recipe, a few tips make the difference between good and great. These little tricks saved me from common slip-ups and gave me that silky texture every time.

Use room temperature egg yolks: They incorporate air more easily when beating, leading to a lighter semifreddo.
Slowly add hot syrup: Pouring the syrup carefully prevents cooked lumps and keeps the yolks smooth and creamy.
Don’t overwhip the cream: Whip it until glossy peaks form but stop before it gets stiff—this ensures a velvety texture.
Line your pan well: Using baking paper and oil means you’ll un-mold the semifreddo without breaking it, which is half the battle!

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas semifreddo - Serving Suggestion

Garnishes

I like to keep it classic — a scattering of chopped toasted almonds and walnuts on top with a generous dusting of icing sugar. Sometimes, I add a few fresh mint leaves for color or even a drizzle of warmed honey for extra sweetness and shine.

Side Dishes

This dessert pairs wonderfully with a cup of spiced mulled wine or a rich espresso. If you're serving a larger holiday feast, light fruit salads or citrus compotes make nice fresh contrasts to the semifreddo’s richness.

Creative Ways to Present

For festive gatherings, I sometimes slice the semifreddo into elegant rectangles and serve on slate boards with extra nuts and raisins sprinkled around. Another fun idea is using silicone molds for individual portions—perfect for charming Christmas party servings.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover semifreddo tightly in plastic wrap and store in the freezer—this preserves the texture and flavor nicely. I always make sure to press the wrap gently against the surface to prevent ice crystals from forming.

Freezing

Since semifreddo is essentially frozen mousse, it freezes superbly. Just remember to keep it covered to maintain moisture and prevent freezer burn. When frozen solid, it holds its shape beautifully.

Reheating

Reheating isn’t really needed here—just let slices sit at room temperature for 5-10 minutes before serving, allowing the semifreddo to soften slightly and release its flavors perfectly.

Frequently Asked Questions:

Can I use other nuts instead of almonds and walnuts?

Absolutely! Pecans, hazelnuts, or pistachios all make great alternatives and bring their own unique flavors. Just remember to roast them for that lovely toasty crunch.

How far ahead can I make this semifreddo?

You can prepare the semifreddo up to 2 days in advance and keep it frozen. This makes it an excellent option for holiday planning—just garnish before serving for best results.

Can I skip the raisins if I don’t like them?

Yes! If you prefer, omit the raisins and increase the whipped cream amount by a tablespoon or two. Some people also replace raisins with finely chopped dried cranberries or even chocolate chips for a fun twist.

What’s the difference between semifreddo and regular ice cream?

Semifreddo is an Italian frozen dessert that’s lighter and airier than ice cream because it’s made with whipped egg yolks and cream but doesn’t require churning. It’s more like a frozen mousse with a creamy yet soft texture.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe holds a special place on my holiday table. It’s elegant, yet approachable, and brings that perfect seasonal spice combined with creamy indulgence. I encourage you to give it a try—it’s a crowd-pleaser that’s sure to make your festive celebrations a little sweeter and a lot more memorable.