Pistachio Halvah Raspberry Semifreddo


  • Ingredients
  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon almond extract
  • 2 cups heavy cream cold
  • ¾ cup crumbled pistachio halvah or any flavor you like
  • 1/2 cup fresh raspberries washed and gently dried
  • ½ cup shelled salted pistachios
  • Green gel food coloring if desired


  • Set aside a 9 by 5 by 3 inch metal loaf pan.
  • In a large mixing bowl, whisk together the sweetened condensed milk and the almond extract.
  • In the bowl of an electric mixer, beat the cream using the whip attachment until stiff peaks form.
  • Using a rubber spatula, place a dollop of whipped cream on top of the sweetened condensed milk mixture. Whisk the cream in.
  • Add the remaining cream on top of the lightened mixture and using a rubber spatula, fold quickly until well combined.
  • Place a quarter of the mixture into the loaf pan, and evenly distribute. Scatter a small handful of crumbled halvah followed by fresh raspberries and pistachios.
  • Using a butter knife dipped into green gel food coloring (if using), gently swirl the knife through the cream mixture randomly.
  • Repeat layering the remaining cream and toppings, and use the same knife (no need to dip again in food coloring) to make a few random swirls in each layer.
  • Wrap plastic wrap over the top of the semifreddo, making sure it is well covered, and pressing down gently. Freeze overnight.
  • Leave the semifreddo in the refrigerator for about 15-30 minutes to soften. Scoop and serve.