Mixed Berry Semifreddo

Average: 4 (1 vote)
(1 vote)
Mixed Berry Semifreddo

Mixed Berry Semifreddo - Wonderfully creamy, this fruity dessert literally melts on the tongue.

share Share
bookmark_border Copy URL
Health Score:
58 / 100
45 min.
ready in 12 h. 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Yes, even dessert can be healthy! The natural fruit sweetness of the banana saves added sugar and the colourful berry mixture provides fibre that keeps the blood sugar level constant, thus protecting against appetite attacks. In addition, the fruit scores points with plenty of vitamin C, which helps the body to defend itself against pathogens and protects the cells.

Goat's milk adds that certain extra something to desserts. Alternatively you can also use cow's milk (3.5% fat).

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein10 g(10 %)
Fat16 g(14 %)
Carbohydrates22 g(15 %)
Sugar added12 g(48 %)
Roughage2.5 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate63 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin15 μg(33 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C29 mg(31 %)
Potassium311 mg(8 %)
Calcium146 mg(15 %)
Magnesium30 mg(10 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids7.7 g
Uric acid18 mg
Cholesterol238 mg


1 Tbsp cornstarch
150 milliliters red Currant juice
400 grams frozen mixed berries (such as currants, raspberries, blackberries, strawberries)
1 Vanilla bean
150 milliliters
5 eggs
70 grams sugar
100 milliliters Whipped cream
250 grams Cream quark (40% fat)
How healthy are the main ingredients?
Whipped creamsugaregg

Preparation steps


Mix the cornstarch with 2 tablespoons of red currant juice until smooth. Add the frozen berries and remaining currant juice to a large saucepan and bring to a boil. Stir in the cornstarch mixture, remove from heat and let cool.  


Cut the vanilla bean in half lengthwise and scrape out the seeds. Combine the milk and vanilla bean seeds in a small saucepan and bring to a simmer. 


Separate the eggs and place the yolks in a heatproof bowl over a saucepan of simmering water. Whisk until frothy then slowly incorporate the hot milk. Whisk until smooth and creamy, remove from heat and let cool. 


Beat the heavy cream until stiff and fold into the cooled egg yolk mixture. Fold half of the berry mixture into the cream mixture, puree the rest and fold into the cream as well. 


Pour the mixture into a loaf pan lined with plastic wrap and freeze for several hours or overnight. 


Remove from the freezer, slice and serve.