Name: Festive Almond Walnut Raisin Semifreddo Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 8 h 48 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 cold whipping cream (whip it with 4 tbsp icing sugar if skipping the raisins); Almonds, walnuts and raisins, chopped; Icing sugar

There’s something magical about the creamy texture and festive crunch in my Festive Almond Walnut Raisin Semifreddo Recipe. It’s a chilled treat that strikes the perfect balance between rich, nutty flavors and the sweetness of juicy raisins—ideal for holiday gatherings or any time you want to impress with minimal fuss.

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 Festive Almond Walnut Raisin Semifreddo Recipe
Top Tip
How to Serve Festive Almond Walnut Raisin Semifreddo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Almond Walnut Raisin Semifreddo Recipe

Why You'll Love This Recipe

I love this semifreddo because it feels like a special holiday dessert without the stress. The warming spices bring a cozy vibe, while the combo of almonds, walnuts, and raisins gives it a festive crunch. Plus, it’s surprisingly easy to pull together!

Perfect texture: Creamy, light, and airy, yet with just enough bite from the toasted nuts.
Flavor harmony: The blend of cinnamon, cloves, nutmeg, and vanilla makes every spoonful taste like a holiday hug.
Make-ahead friendly: Prep it a day ahead and let the freezer do the work while you enjoy stress-free hosting.
Versatile presentation: It looks gorgeous topped with chopped nuts and a dusting of icing sugar—easy to elevate for guests.

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 Festive Almond Walnut Raisin Semifreddo Recipe plays a starring role. From the rich egg yolk base that gives it that silky texture, to the toasted nuts for crunch, and the raisins that burst with sweetness—everything harmonizes beautifully. Shopping tip: opt for fresh, high-quality nuts and plump raisins 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 backbone of the semifreddo, they create a custardy richness once combined with hot sugar syrup.
Sugar: Dissolved and boiled into a syrup, it sweetens and helps stabilize the eggs.
Water: Used to make the sugar syrup, ensuring it dissolves perfectly without caramelizing.
Ground cinnamon: Adds that classic festive spice warmth.
Ground cloves: Just a pinch gives a subtle depth to the spice mix.
Nutmeg: A tiny pinch rounds out the spice blend beautifully.
Vanilla (paste, seeds, extract, or essence): Infuses fragrant sweetness—vanilla paste or seeds add the best aroma and flecks.
Almonds and walnuts: Toasted for extra crunch and intensified flavor, these nuts bring texture and nuttiness.
Golden and regular raisins: Chopped into bite-sized pieces, they provide juicy bursts that contrast with the nuts.
Whipping cream: Whipped to soft peaks, it lifts the semifreddo for that light, airy 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

One of the best parts about this Festive Almond Walnut Raisin Semifreddo Recipe is how easy it is to tweak to your taste or dietary preferences. I often swap nuts or raisins depending on what I have—or even sneak in some chopped dried cranberries for an extra festive touch. You can make it vegan by using coconut cream and aquafaba, though it changes the texture slightly.

Variation: When I wanted a bit more holiday punch, I added a splash of spiced rum to the egg yolk mixture, which took the flavors to another level.
Nut-free option: Try toasted pumpkin seeds instead of almonds and walnuts for crunch and flavor.
Raisin swaps: Dried cherries or chopped dates work beautifully if you’re not a fan of raisins.
Spice tweak: Adjust the cinnamon and cloves to suit your preference, or add a bit of ground ginger for a zing.

Step-by-Step: How I Make Festive Almond Walnut Raisin Semifreddo Recipe

Step 1: Toast and Prep the Nuts

Start by roasting the almonds and walnuts in your preheated oven at 180°C (350°F) for about 5-8 minutes, until they’re lightly golden and fragrant. Keep an eye on them — nuts go from toasted to burnt quickly. Once cooled, chop them roughly. This step boosts the flavor and gives your semifreddo its signature crunch.

Step 2: Prepare the Pan

Line a 22x11 cm bread pan with baking paper, cutting it so it fits snugly inside. To help the paper stick, lightly grease the pan with a bit of vegetable oil and use kitchen paper to spread it evenly. This will make unmolding your semifreddo a breeze later.

Step 3: Make the Egg Yolk Syrup Base

Place the egg yolks in a mixing bowl and start beating them on low speed just enough to stop a skin from forming. Meanwhile, combine water and granulated sugar in a saucepan and boil over medium heat until the sugar is fully dissolved and the syrup boils vigorously. Don’t worry about thickening at this stage.

Now, switch your mixer to high speed and slowly pour the hot syrup down the side of the bowl into the yolks. Keep beating at high speed until the mixture increases in volume and cools down to room temperature. This whipped custard base is what gives your semifreddo its airy creaminess.

Step 4: Fold in Nuts, Raisins, and Spices

Gently fold in the chopped toasted almonds, walnuts, golden raisins, regular raisins, cinnamon, ground cloves, nutmeg, and vanilla. Use a spatula and folding motions to keep as much air in the mixture as possible—this is crucial for the semifreddo’s light texture.

Step 5: Whip the Cream and Combine

In a clean bowl, whip the cold cream until it forms soft, glossy peaks—don’t overdo it, or you’ll get butter! Fold the whipped cream into the egg yolk mixture carefully. This step helps make the semifreddo wonderfully light and soft, so take your time folding gently but thoroughly.

Step 6: Freeze and Set

Pour the combined mixture into your prepared pan. Smooth the surface, cover it if you like to prevent ice crystals, and freeze for at least 8 hours or overnight. Patience is key here—don’t rush or the texture will suffer!

Step 7: Unmold and Garnish

Use the baking paper to lift the semifreddo gently from the pan. Peel away the paper from the sides, then flip it onto your serving dish. If you didn’t use baking paper, dip the pan in warm (not hot) water for a few seconds to loosen the edges and then invert.

Top with more chopped almonds, walnuts, and raisins, and dust generously with icing sugar for that festive, snowy look.

Top Tip

From my experience, these tips can make or break your semifreddo. Trust me, I’ve learned it the hard way!

Perfect Syrup Timing: Pour the sugar syrup into the yolks only when it’s boiling vigorously and fully dissolved—this cooks the yolks slightly and creates a stable base.
Folding Technique: Always fold gently using a spatula; vigorous mixing will deflate the airy mix and ruin the texture.
Don’t Overwhip Cream: Stop whipping the cream just shy of stiff peaks to keep the semifreddo soft.
Freezing Time: At least 8 hours, better overnight—cutting too soon means a sloppy mess.

How to Serve Festive Almond Walnut Raisin Semifreddo Recipe

Garnishes

I tend to keep it simple but elegant by sprinkling chopped toasted almonds, walnuts, and raisins on top—just like in the recipe. A light dusting of icing sugar adds that snowy sparkle and festive look. Sometimes I even scatter a few edible gold leaf flakes for a holiday party touch if I’m feeling fancy!

Side Dishes

This semifreddo pairs wonderfully with fresh, lightly macerated berries—think raspberries or cranberries tossed with a little sugar and lemon juice. I also like serving it alongside gingerbread cookies or spiced shortbread to round out the festive flavors.

Creative Ways to Present

For Christmas, I’ve lined the serving platter with pine sprigs and red berries (non-edible, just for fun) to bring that holiday cheer. Another idea is to swirl a generous ribbon of warm caramel or spiced honey over sliced semifreddo for a dramatic, gorgeous finish.

Make Ahead and Storage

Storing Leftovers

Keep leftovers tightly wrapped in plastic wrap or stored in an airtight container in the freezer to protect against freezer burn and odors. It maintains its texture beautifully for up to a week, so you can enjoy it after the holiday rush.

Freezing

This recipe freezes like a champ. After unmolding, slice and wrap individual portions in parchment and foil before freezing to make serving easier later. Just be sure to thaw slices in the fridge for 20-30 minutes before serving for the perfect soft-serve texture.

Reheating

Since semifreddo is best served cold, reheating isn’t necessary. Instead, plan ahead and thaw properly in the fridge for the best texture. Avoid leaving it out at room temperature too long since it can melt quickly.

Frequently Asked Questions:

Can I make this semifreddo without eggs?

Egg yolks are key to this recipe’s creamy texture and structure due to the hot syrup technique. For an egg-free version, you might try a vegan semifreddo alternative using aquafaba and coconut cream, but expect some texture differences.

How do I know when the egg yolks and syrup mixture is ready?

Once you pour the hot sugar syrup into the yolks and beat at high speed, the mixture should increase in volume and cool to room temperature, becoming pale and thickened. This process takes about 5-7 minutes. It forms a stable custard base for folding in cream.

Can I prepare the semifreddo in individual molds?

Absolutely! Using individual silicone molds or small ramekins is a great idea for portion control and presentation. Just line or grease molds well and adjust freezing time if needed.

What’s the best way to avoid ice crystals forming?

Covering the semifreddo tightly with plastic wrap or an airtight lid during freezing helps prevent ice crystals. Also, make sure the mixture is well aerated before freezing—this keeps the texture smooth and creamy.

Final Thoughts

This Festive Almond Walnut Raisin Semifreddo Recipe is one I return to whenever I want to delight friends and family with something show-stopping yet fuss-free. Its texture, flavors, and festive feel never fail to impress, and it honestly tastes like a dream. I hope you enjoy making it as much as I do—and that it becomes your go-to holiday dessert too!