Raspberry ripple semifreddo from Seasons by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on March 08, 2015

    This is tasty, although somewhat disappointingly did not look like the photo of the finished product. I ended up with a mix of vanilla and pink raspberry at a close to 50/50 ratio. Next time I would set aside less vanilla to blend with the raspberry to try and create more defined and deeper coloured ripple. Bring out of freezer early enough to help defrost.

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