Very berry Pimm’s semifreddo

very berry pimms semifreddo

I love this time of year as it is the perfect Pimm’s time and what nicer than a jug to share amongst friends as the sun goes down in the sky?

Have you heard of the Italian dessert semifreddo? It literally means half cold. It’s like an ice cream cake. I’ve been wanting to make a semifreddo for a while now and I wanted to do something different so I tried making one with Pimms and it worked!

It’s a really simple recipe and can be made ahead which is really handy as you can get your dessert done and not have to think about it until 15 – 30 minutes before serving.

Obviously it contains alcohol so not good for children. There are lots of different recipes out there and a traditional semifreddo would be made with half gelato (ice cream) and half whipped cream, my one is slightly different but an absolute doddle to make.

5.0 from 2 reviews
Very berry Pimm's semifreddo
Prep time
Total time
A simple and delicious semifreddo recipe for a great dessert that can be made ahead of time and pulled out of the freezer a quarter of an hour before serving.
Recipe type: Dessert
Cuisine: Italian
Serves: 8
  • 300g mixed berries - I used raspberries, strawberries and blueberries
  • 50g caster sugar
  • 4 tbsp Pimm's
  • 3 large eggs
  • 90g caster sugar
  • 300ml double cream
  • strawberries, orange and lemon slices, cucumber slices and mint to decorate
  1. Line the base of a 1kg loaf tin with cling film. To help it stick to the pan rinse the inside of the tin with cold water, don't dry it out but just tap out the excess.
  2. Place the fruit 50g caster sugar and Pimm's in a bowl and mash with a fork.
  3. Beat the egg whites with an electric whisk until stiff.
  4. Best the egg yolks and sugar in a separate bowl until thick and leaves a trail.
  5. Beat the cream in a third bowl until it holds it's shape.
  6. If you beat everything in that order you won't need to wash your whisks between bowls.
  7. Fold the very berry mix into the cream, then stir in the yolks and finally fold in the egg whites.
  8. Pour into the prepared loaf tin and place in the freezer, once solid wrap the excess cling film over the top and cover with foil.
  9. To serve, take out of the freezer 15-30 minutes before serving, Open the cling film and turn upside down on your serving dish, remove the cling film and decorate the top. Serve in slices with a Pimms coulis or cream
very berry pimms semifreddo



  1. July 13, 2015 / 12:39 PM

    Now I’m not the biggest fan of Pimms (I know! Weirdo that I am), but as a dessert I can just imagine how it would taste, and this sounds lovely for a hot day.

  2. July 13, 2015 / 3:04 PM

    I’ve never had semifreddo before, but it looks delicious and berries are my absolute favourite, so I’m sure I would love this!

  3. July 13, 2015 / 8:33 PM

    wow I’ve not come across this before sounds lovely.

  4. July 13, 2015 / 8:42 PM

    Love Pimms and always wondered what this dessert was on Italian menus, this looks amazing Mari, you are such an inventive cook.

  5. July 13, 2015 / 9:06 PM

    I can’t say I have tried Pimms but this dessert sounds (and looks) very inviting.

  6. July 13, 2015 / 10:48 PM

    I am all over this as a huge Pimms and pud fan! Fab Mari!

  7. July 17, 2015 / 11:40 AM

    Oh my gosh, that looks AMAZING!!!

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