Name: Christmas Semifreddo with Nuts and Raisins Recipe
Prep time: 20 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 it with 4 tbsp icing sugar if skipping the raisins); chopped almonds; chopped walnuts; chopped raisins; icing sugar

There’s something magical about the creamy, nutty layers of a **Christmas Semifreddo with Nuts and Raisins Recipe**—it’s like having the best holiday flavors all wrapped up in a silky frozen dessert. Trust me, it’s a showstopper that you’ll want on your festive table year after year.

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’ve made this Christmas Semifreddo with Nuts and Raisins Recipe more times than I can count, especially during holiday seasons. What really pulls me back is the perfect balance between crunchy nuts, juicy raisins, and that spicy warmth from cinnamon and cloves. Plus, no baking—just a little patience with freezing.

Festive flavors: The cinnamon, cloves, and nutmeg mix create that unmistakable holiday vibe in every bite.
Textural delight: Crunchy roasted almonds and walnuts combined with tender, sweet raisins add depth and interest.
Make-ahead friendly: You can prepare it a day in advance, freeing you up on the big day.
Impressively simple: Though it looks elegant, it’s surprisingly easy to make, even if semifreddo is new to you.

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 its part perfectly. The nuts add crunch and earthiness, the raisins bring little bursts of sweetness, and the spices warm it all up beautifully. Here’s what makes them special and why you want to choose quality for the best results.

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: The base that thickens when combined with hot syrup, creating that luscious custard texture.
Water and granulated sugar: Made into a sugar syrup, they gently cook the yolks for a smooth, safe base.
Ground cinnamon, cloves, and nutmeg: Classic Christmas spices that infuse warmth and festive flair.
Vanilla paste or extract: Adds depth and a sweet aroma—use what you have, just don’t skip it.
Almonds and walnuts: Roasting them brings out their oils and flavor, making them crunchier and more fragrant.
Golden and regular raisins: Chopped for easy bites and to spread their natural sweetness throughout.
Whipping cream: Light and airy, it’s folded in for that creamy, melt-in-your-mouth 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 love that this Christmas Semifreddo with Nuts and Raisins Recipe feels like a base you can personalize easily. I’ve played around with nuts—sometimes adding pistachios for a pop of color, or swapping in dried cranberries instead of raisins for a bit of tartness. Don’t hesitate to make it your own.

Variation: One year, I swapped out the walnuts for candied pecans—deliciously sweet and crunchy! You can adjust nuts and dried fruit to your liking.

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

Step 1: Roast the Nuts to Unlock Flavor

Start by roasting the almonds and walnuts in a preheated 180°C (350°F) oven for about 5–8 minutes until golden and fragrant. This step transforms their flavor and crunch, so don’t skip it! Let them cool completely before chopping – hot nuts can cause melting when folded into semifreddo.

Step 2: Prepare Your Pan and Lift the Chill Off Egg Yolks

Line a 22x11cm bread pan with baking paper, trimming it to size and sticking it with a touch of vegetable oil. This will help the semifreddo release easily later. Meanwhile, place the egg yolks in a bowl and begin beating gently so a skin doesn’t form while you make your sugar syrup.

Step 3: Make the Sugar Syrup and Cook the Yolks

Boil water and sugar over medium heat until the sugar fully dissolves and the syrup boils robustly. Pour the hot syrup slowly down the side of the bowl while beating the yolks on high speed. This technique cooks and thickens the yolks gently—be patient and keep beating until the mixture doubles in volume and cools to room temperature.

Step 4: Fold in Nuts, Raisins, and Spices for Holiday Magic

Gently fold in your chopped roasted nuts, golden and regular raisins, and the warm spice mix of cinnamon, cloves, nutmeg, plus your vanilla flavoring. Folding keeps the mixture airy and light, so take your time to blend everything evenly without deflating the air you created in the yolks.

Step 5: Whip Your Cream and Bring It All Together

Whip the cold cream just until it's glossy and soft peaks form, not stiff—this keeps the semifreddo silky and scoopable. Fold the cream into your nut and raisin custard gently but thoroughly. Once combined, pour into your prepped pan, smooth the top, and freeze for at least 8 hours or overnight.

Step 6: Garnish and Serve with Style

Use the baking paper to lift the semifreddo out of the pan easily. Transfer it to your serving dish with a gentle flip. Garnish generously with extra chopped nuts and raisins, then dust with icing sugar for that classic snowy finish that says “Christmas.”

Top Tip

From making this Christmas Semifreddo with Nuts and Raisins Recipe a handful of times, I’ve learned a few tricks that make all the difference to get that perfect texture and flavor every time:

Slow Pouring: When adding the hot sugar syrup to egg yolks, pour slowly while beating constantly to avoid scrambling the eggs.
Don’t Overbeat Cream: Whip until soft peaks just form; overwhipping makes it heavy and less airy.
Use Fresh Nuts: Roasting fresh nuts rather than pre-roasted ones gives you a deeper flavor and crunch.
Line Your Pan Well: A well-greased baking paper ensures you can lift the semifreddo without cracking or breaking.

How to Serve Christmas Semifreddo with Nuts and Raisins Recipe

Christmas Semifreddo - Serving Suggestion

Garnishes

I always go heavy on the garnishes—chopped toasted almonds and walnuts, a handful of golden and regular raisins, and a delicate dusting of icing sugar. It feels festive and adds a lovely visual contrast against the creamy semifreddo. Sometimes I add a light drizzle of honey for extra shine and sweetness.

Side Dishes

This semifreddo pairs beautifully with warm spiced mulled wine or a strong espresso. For a meal, I like to serve it after a hearty roast or a lightly spiced winter salad, so the dessert really shines as the sweet finale without competing flavors.

Creative Ways to Present

For parties, I’ve sliced it into small cubes and served on festive toothpicks alongside cranberry and orange zest garnish. Another time, I made mini semifreddos in small silicone molds—everyone loved the individual portions and the festive shapes!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in the freezer, tightly wrapped with plastic wrap and then foil to prevent freezer burn. I recommend eating them within a week to enjoy the best texture and flavor.

Freezing

This semifreddo freezes wonderfully because it’s designed to be frozen! Just make sure it’s in a well-sealed container to prevent absorbing any fridge odors. When you’re ready to serve, thaw it in the fridge for about 15–20 minutes for a perfect sliceable texture.

Reheating

Since this is a frozen dessert, reheating isn’t necessary—just let it soften slightly at room temperature for easier slicing, and enjoy its cool creaminess.

Frequently Asked Questions:

Can I use different nuts in the Christmas Semifreddo with Nuts and Raisins Recipe?

Absolutely! This recipe is flexible, so walnuts, almonds, pecans, pistachios, or hazelnuts all work beautifully. Just roast them to bring out their flavor.

How far in advance can I make the Christmas Semifreddo with Nuts and Raisins Recipe?

You can prepare this semifreddo up to two days in advance—just keep it well wrapped and frozen. Remove it from the freezer about 15–20 minutes before serving to soften slightly for perfect slices.

Can I skip the raisins or nuts in this semifreddo?

Yes, you can omit raisins if you prefer and increase the icing sugar in the whipped cream to balance sweetness. Nuts can be left out or replaced with your favorite mix-ins like chocolate chips or dried cranberries, depending on your taste.

Is it safe to eat semifreddo with raw egg yolks?

The hot sugar syrup is cooked to a high temperature and combined with the egg yolks while beating, effectively creating a cooked custard base, which makes it safe to eat. However, if you have concerns, you can use pasteurized eggs.

Final Thoughts

This Christmas Semifreddo with Nuts and Raisins Recipe honestly feels like a gift in itself. It’s creamy, festive, and just unique enough to be the dessert your family talks about long after the holidays. I hope you find as much joy making it as I do sharing it—and remember, it’s all about those little festive touches that make your kitchen shine brightest.