Semi-Freddo And Raspberry Layer Cake
This elegant frozen dessert features layers of light, airy honey semifreddo and vibrant raspberry coulis sandwiched between delicate sponge cake. It's the perfect sophisticated, no-churn alternative to traditional ice cream cake.
Ingredients
Ingredients
- 3 large eggs separated into yolks and whites
- 0.5 cup honey mild flavored like clover or wildflower
- 1.5 cups heavy cream cold, for whipping
- 2 cups fresh raspberries divided for sauce and topping
- 0.25 cup granulated sugar for the raspberry coulis
- 1 tsp vanilla extract pure extract preferred
- 1 store-bought sponge cake sheet or pound cake sliced 1/2 inch thick
- 1 tbsp lemon juice freshly squeezed
Notes
This cake can be made up to 3 days in advance if kept tightly wrapped in the freezer. For a gluten-free version, substitute the sponge cake with a gluten-free almond flour cake. Ensure all bowls and whisks for the egg whites are completely grease-free to ensure maximum volume.