Name: Christmas Semifreddo with Nuts and Raisins Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 9 h 10 min
Cuisine: Italian
Ingredients: 4 egg yolks; 60 ml water; 60 g granulated sugar; 1 tsp ground cinnamon; ¼ tsp ground cloves; pinch of 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 magical about creamy, nut-studded desserts during the holidays, and this Christmas Semifreddo with Nuts and Raisins Recipe hits all those cozy, festive notes. It’s the perfect make-ahead treat that combines spices, crunchy nuts, and sweet, chewy raisins all wrapped up in a dreamy, chilled delight.

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

I genuinely adore this Christmas Semifreddo with Nuts and Raisins Recipe because it brings together comfort and celebration in every slice. Years ago, I served this at a holiday gathering, and it quickly became the star of the dessert table. It’s not just delicious—it’s a showstopper that’s easier to prepare than you might think.

Make-ahead Magic: You can prep this days in advance, freeing you up to enjoy the festivities stress-free.
Festive Flavors: Ground cinnamon, cloves, nutmeg, and vanilla meld beautifully for that quintessential holiday aroma.
Textural Delight: Crunchy toasted almonds and walnuts meet juicy, sweet raisins for a perfect bite every time.
Impress Without Intimidation: Despite its elegance, the method is straightforward—no fancy equipment needed.

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

Each ingredient has its own role to play in this Christmas Semifreddo with Nuts and Raisins Recipe, balancing textures and tastes. You'll want to grab quality nuts and fresh spices so those flavors really shine through.

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: The base that gives the semifreddo its silky, rich texture—make sure they’re very fresh.
Granulated sugar: To sweeten and create a smooth sugar syrup that stabilizes the yolks when beaten.
Ground cinnamon, cloves, nutmeg: Classic holiday spices that add warmth without overpowering the nuts and cream.
Vanilla paste or extract: I prefer vanilla paste for those lovely flecks and intense flavor, but extract works beautifully too.
Almonds and walnuts: Lightly toasted for crunch and a boost of nuttiness; roasting intensifies their flavor.
Golden and regular raisins: Chopped fine so every bite has sweet pops of chewy fruit that complement the nuts.
Whipping cream: Whipped just until foamy to add airiness and balance the density of the egg mixture.

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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 love mixing things up depending on the season or who I’m serving it to. This Christmas Semifreddo with Nuts and Raisins Recipe is so versatile—you can easily tailor it to your taste or dietary needs.

Variation: I sometimes swap in dried cranberries or chopped dates instead of raisins for a tangier or sweeter contrast. My family loves this twist around New Year’s!
Dairy-free option: Try using coconut cream whipped to stiff peaks instead of whipping cream—it creates a lovely texture and subtle coconut flavor.
Nut allergy adjustment: Replace nuts with toasted oats or seeds like pumpkin or sunflower for similar crunch and earthiness.

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

Step 1: Toast Those Nuts to Perfection

Start by roasting your almonds and walnuts at 180°C (350°F) for about 5-8 minutes. Keep a close eye—they should smell fragrant and turn lightly golden but not burnt. Let them cool completely, then chop roughly. Toasting adds a depth of flavor you don’t get from raw nuts, trust me!

Step 2: Prepare Your Pan with Care

Line a 22x11cm bread pan with baking parchment, trimming it to fit snugly. A little vegetable oil on your fingers makes the paper stick perfectly and keeps the semifreddo from sticking later on – this simple trick saved me multiple frustrated moments.

Step 3: Beat Yolks & Make Your Sugar Syrup

In a bowl, lightly beat the egg yolks on low speed just so they don’t form a skin. Meanwhile, boil water and sugar until the sugar dissolves and you get a good rolling boil (no need for it to thicken). Pour the hot syrup slowly down the side of the bowl while beating the yolks rapidly on high speed. This combo thickens and cools the yolks, creating a luscious base.

Step 4: Mix in the Spices and Nuts

Once your yolk mixture is thick and cooled to room temperature, gently fold in the chopped nuts and raisins with a spatula. Take your time here to keep the volume—you want that soft, airy texture.

Step 5: Whip the Cream & Combine

Whip cold cream until it’s foamy and glossy, not too stiff—you’re aiming for lightness. Fold the cream carefully into the yolk and nut mix, ensuring it stays fluffy and well combined.

Step 6: Freeze and Set

Pour the semifreddo mixture into your lined pan and smooth the top with your spatula. Freeze for at least 8 hours or overnight until firm but still scoopable.

Step 7: Serve with Style

Use the parchment paper to lift the semifreddo from the pan and carefully peel it away from the sides. If you skipped paper, dip the pan briefly in warm water to help release it. Flip onto your serving plate and garnish with extra chopped nuts, raisins, and a light dusting of icing sugar for that snowy holiday look.

Top Tip

From my experience, nailing the texture and flavor of this Christmas Semifreddo with Nuts and Raisins Recipe really comes down to a few key details. I’ve learned that these tips can take your semifreddo from good to unforgettable.

Don’t Skip Toasting Nuts: Roasting brings out their oils and crunchiness, which contrasts beautifully with the creamy semifreddo.
Slowly Add the Syrup: Pouring hot sugar syrup gradually while beating yolks prevents scrambling and helps achieve that fluffy texture.
Gently Fold to Keep Air: Overmixing can deflate your mixture, so use soft folding motions when blending cream and nuts in.
Line Your Pan Well: Baking paper plus a slight oil coating means you’ll avoid cracking or breaking the semifreddo when unmolding.

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas semifreddo - Serving Suggestion

Garnishes

I like to keep it simple with a scattering of toasted almonds, walnuts, and both types of raisins on top for extra festive sparkle and texture. A dusting of icing sugar not only looks beautiful but adds just a whisper of sweetness on the palate.

Side Dishes

Pair this semifreddo with warm spiced mulled wine or a cup of rich espresso to balance the chill with warmth. For more indulgence, serve alongside gingerbread cookies or spiced biscotti—the flavours complement each other perfectly.

Creative Ways to Present

I once piped dollops of whipped cream around each slice and topped them with edible gold leaf and a single raisin. It elevates the presentation instantly—perfect for a holiday dinner party when you want to wow your guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftover semifreddo tightly wrapped in plastic wrap or in an airtight container in the freezer. Make sure it’s sealed well to prevent absorption of other fridge odors and to keep it creamy. It can last for up to two weeks and still taste fresh.

Freezing

Freezing is a breeze with this recipe since it’s a frozen dessert by nature. Just make sure it’s completely set before freezing, and you’ll have a delicious treat ready for any last-minute holiday visitors.

Reheating

No reheating necessary! Just let the semifreddo sit at room temperature for about 10 minutes before slicing—this makes cutting easier and lets the flavors open up beautifully.

Frequently Asked Questions:

Can I use other nuts besides almonds and walnuts?

Absolutely! Feel free to use pecans, hazelnuts, or even pistachios depending on your preference. Just toast them lightly to bring out their flavor.

Do I need to use raw eggs?

This recipe uses raw egg yolks beaten with hot sugar syrup, which essentially cooks the yolks through. However, if you’re concerned about raw eggs, you can use pasteurized eggs or look for an alternative semifreddo recipe designed without raw eggs.

Can I prepare the semifreddo without raisins?

Yes! If you skip the raisins, try whipping the cream with 4 tablespoons of icing sugar to add a touch of sweetness that balances the nuts nicely.

How do I avoid ice crystals in the semifreddo?

Make sure to whip the cream just right and fold gently to maintain airiness—it helps keep the texture smooth. Also, freezing it in a lined pan with parchment reduces frost buildup.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe isn’t just any dessert—it’s a labor of love and a festive tradition in my family. The blend of warming spices, crunchy nuts, and sweet raisins creates a comforting yet refined treat that always leaves guests asking for seconds. I hope you’ll enjoy making and sharing this as much as I do, creating new holiday memories one creamy bite at a time.