Semifreddo chocolate and raspberry cake

Semifreddo chocolate and raspberry cake

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Kokit ja Potit -food blog

Irresistible semifreddo chocolate and raspberry cake! Filled with 2 layers of delicious mascarpone and raspberry cream, garnished with fresh raspberries and lots of love! A must without any doubt!


For the base / bottom:
8 pieces of Chocolate O's
For the filling:
8 pieces of Chocolate O's
250 g mascarpone cheese
200 ml whipping cream
250 g raspberries
100 g sugar
For the decoration:
1 handful raspberries


For the base:

  • Use a small hinged cake tin with a diameter of 16-18 cm.
  • Line the base of the tin with ovenproof paper.
  • Crush 8 biscuits in the mixer.
  • Place the crushed biscuits into the tin and spread them evenly with a teaspoon.

For the filling:

  • Whip the cream and the mascarpone until you have a soft and frothy mix.
  • Roughly crush the raspberries, stir in the sugar and add to the cream.  Mix well.

For the cake:

  • Tip half of the raspberry filling onto the crushed biscuit base.
  • Put the remaining 8 biscuits in the mixer and grind to crumbs.
  • Spoon the crushed biscuits over the raspberry filing.
  • Finish with a final layer of raspberry filling.
  • Place the cake in the fridge for around 6 hours.
  • Garnish with fresh raspberries.
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