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 raisins); Almonds, walnuts and raisins, chopped; Icing sugar

Imagine a dessert that combines the creamy chill of ice cream with the cozy warmth of festive spices and crunchy nuts — that’s exactly what this Christmas Semifreddo with Nuts and Raisins Recipe delivers. It’s an elegant yet surprisingly simple treat that feels like a special holiday hug in every bite.

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 with Nuts and Raisins Recipe is one of those desserts that really brings holiday cheer without the fuss. I love how it combines festive spices, a medley of nuts and raisins, and that silky, frozen texture that feels like a grown-up ice cream, but way more impressive.

Festive flavor combo: The warm cinnamon, cloves, and nutmeg perfectly balance the sweet, nutty, and fruity notes.
No ice cream maker needed: You can make this beautifully creamy semifreddo with just a freezer and some whisking skills.
Textural delight: Roasted almonds and walnuts add a fantastic crunch alongside chewy golden and regular raisins.
Make ahead convenience: Prepare it in advance, freeing you up to enjoy the festivities without last-minute dessert 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

Each ingredient in this Christmas Semifreddo with Nuts and Raisins Recipe plays a special role, creating a harmony of flavors and textures. I always pick fresh, high-quality nuts and dried fruit to make sure the final dish shines. Here’s why:

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: They form the creamy, custard-like base that holds everything together when frozen.
Water and granulated sugar: Used to make a silky sugar syrup that’s folded into the egg yolks creating volume and smoothness.
Ground cinnamon, cloves, nutmeg: These spices bring warm, aromatic depth that instantly feels Christmassy.
Vanilla paste or extract: Adds a sweet floral note that complements the spices beautifully.
Almonds and walnuts: Roasting these nuts enhances their flavor and adds a satisfying crunch.
Golden and regular raisins: Chopped raisins add bursts of chewy sweetness and a lovely contrast to the crunchy nuts.
Whipping cream: Whipped to soft peaks, it lightens the mixture and adds richness without heaviness.

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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 of the joys of this Christmas Semifreddo with Nuts and Raisins Recipe is how easy it is to adapt to your personal tastes or what you have on hand. I often swap nuts or raisins depending on what’s in my pantry or what my guests prefer.

Nut swap: I’ve had great results replacing walnuts with pecans or hazelnuts for a different texture and flavor profile.
Raisin alternatives: Dried cranberries or chopped dried apricots work well if you want a slightly tangier touch.
Spice level: For a milder semifreddo, reduce the ground cloves or add an extra pinch of cinnamon instead.
Raisin-free version: If you’re not a fan of raisins, increase the icing sugar slightly when whipping the cream for extra sweetness and skip raisins altogether.

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

Step 1: Roast the Nuts for Maximum Flavor

Start by roasting the almonds and walnuts at 180°C (350°F) for 5-8 minutes, or until lightly golden. This step is key to unlocking their nutty aroma and crunch. Let them cool completely, then chop into bite-sized pieces. Trust me, skipping this step means missing out on that rich, toasty depth.

Step 2: Line Your Pan Carefully

Line a 22x11cm bread pan with baking paper, cutting it to size. I usually brush the pan lightly with vegetable oil first, then press the paper in place with a piece of kitchen paper. This little trick prevents slipping and makes unmolding a breeze later.

Step 3: Whip Up the Egg Yolk Syrup Base

Put the egg yolks in a bowl and start beating on low speed gently to keep the surface smooth. Meanwhile, boil water and sugar over medium heat, stirring until dissolved, then let it boil vigorously for a moment (no need to thicken). Pour this hot syrup slowly down the side of the yolk bowl while whipping on high speed. Keep whipping until the mixture triples in volume and cools to room temp. This is the magic that gives semifreddo its airy, creamy character.

Step 4: Fold in Nuts, Raisins, and Whipped Cream

Gently fold the chopped nuts and raisins into this fluffy egg yolk mixture. Then whip cold cream until foamy and glossy (soft peaks, not stiff), and fold it in carefully using a spatula. Folding keeps as much air as possible, ensuring that dreamy semifreddo texture. I find patience here pays off big time.

Step 5: Freeze and Serve with Style

Pour your mixture into the lined pan and pop it straight into the freezer for at least 8 hours — overnight is perfect. When ready, use the paper sling to lift it out, loosen the edges, and flip onto your serving platter. If you forgot the paper, submerge just the outside of the pan briefly in warm water to loosen it. Garnish thoughtfully with a scatter of nuts, raisins, and a dusting of icing sugar. Voilà, dessert that looks like a million bucks!

Top Tip

From my many times making this Christmas Semifreddo with Nuts and Raisins Recipe, I’ve learned a few small tips that make a big difference. They’ll help you nail that perfect texture and flavor every holiday season.

Sugar syrup timing: Don’t boil the sugar syrup too long — it just needs to be fully dissolved and boiling. Overcooking makes it too thick and difficult to incorporate smoothly into the yolks.
Whip yolks patiently: Make sure you whip the yolks and syrup until cool to room temperature — this means the volume has built and it’s stable, crucial for that light texture.
Folding technique: Use a gentle folding action rather than stirring vigorously. This keeps the air trapped in the mixture, so your semifreddo isn’t dense or icy.
Pre-chill your whipping bowl: For perfect whipped cream, chill your mixing bowl and beaters for 15 minutes before whipping. It helps achieve that glossy, stable cream more quickly.

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas semifreddo - Serving Suggestion

Garnishes

I like to keep the garnishing simple but festive — just a sprinkle of chopped roasted almonds, walnuts, and a few golden raisins on top. A light dusting of icing sugar gives that snowy, holiday vibe. If you want, you can add a few fresh mint leaves for a pop of color and a cool aroma.

Side Dishes

This semifreddo stands out as a dessert, so I often serve it alongside a warm spiced mulled wine or a rich coffee. For a light finish, pair it with a simple fruit compote or a tart cranberry sauce to balance the creamy sweetness.

Creative Ways to Present

For holiday gatherings, I’ve shaped this semifreddo in festive silicone molds—little logs or stars work beautifully and look impressive. You could also slice it into elegant, rustic blocks and serve on wooden boards with scattered nuts and dried fruits, adding that cozy seasonal charm.

Make Ahead and Storage

Storing Leftovers

Leftover semifreddo keeps wonderfully in the freezer, tightly wrapped or in an airtight container. When I store it, I slice it beforehand to make serving later a breeze. Just cover well to prevent freezer odors from sneaking in.

Freezing

I’ve frozen this Christmas Semifreddo with Nuts and Raisins Recipe many times without compromising texture or flavor. Just make sure it’s well wrapped in cling film and foil, so it doesn’t dry out. Thaw in the fridge for about 20 minutes before serving for the best creamy mouthfeel.

Reheating

This dessert is best served cold, so no reheating is needed. If it gets a bit too firm, just leave it at room temperature for 10–15 minutes before slicing. That softens it nicely without losing that delicious semifreddo creaminess.

Frequently Asked Questions:

Can I use a different nut combination?

Absolutely! The Christmas Semifreddo with Nuts and Raisins Recipe is very flexible. Swap walnuts and almonds for pecans, hazelnuts, or even pistachios to suit your taste or what’s available. Just roast them lightly to enhance their flavor.

Do I have to use egg yolks?

Egg yolks help create the silky texture and richness unique to semifreddo, but if you’re uncomfortable using raw eggs, look for pasteurized egg yolks or consider a custard base using cooked eggs as a safe alternative.

Can I make this dessert vegan or dairy-free?

This traditional recipe relies on dairy cream and egg yolks, which are tricky to substitute and maintain the classic semifreddo texture. For a vegan alternative, consider using coconut cream and a plant-based egg substitute, but note the texture and flavor will vary.

How far ahead can I make this semifreddo?

You can make it up to 3 days ahead and keep it stored tightly wrapped in the freezer. Just thaw it slightly before serving for the best texture and flavor.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe holds a special place in my heart because it blends festive flavors with that dreamy frozen texture in such an effortless way. Whether it’s your holiday centerpiece or a cozy dessert for winter evenings, I promise you—it’s worth every minute and every bite. Give it a try and watch how it becomes a treasured tradition, just like it did for me and my family.