This is great for the summer, when we have fresh and local raspberries to use. It's derived from an Epicurious recipe, but I used ginger snap crust instead of shortbread. I think that made it even better.
Raspberry Semifreddo Torte
For crust
- 8-10 oz ginger snap cookies (must be crispy)
- 3 tablespoons butter
- 1/2 cup natural almonds, toasted and cooled (I always toast in a pan, rather than the oven. I'm less likely to burn them that way.)
- 1/2 teaspoon cinnamon
For filling
- 2 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 cups raspberries (6 ounces)
- 1/2 teaspoon almond extract
- 1 cup chilled heavy cream
Preheat oven to 350°F.
Make crust:
Combine ginger cookies, cinnamon, and nuts in a food processor until finely ground. Melt butter and pour into processor. Pulse until completely mixed.
Combine ginger cookies, cinnamon, and nuts in a food processor until finely ground. Melt butter and pour into processor. Pulse until completely mixed.
Press mixture firmly over bottom and halfway up the sides of a 9-inch springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
Make filling:
Beat eggs, 1/2 cup sugar, and a pinch of salt together at medium-high speed until doubled in volume, about 5 minutes. Set beat custard over a double-boiler until an instant-read thermometer registers 140°F (I used a candy thermometer), about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
Beat eggs, 1/2 cup sugar, and a pinch of salt together at medium-high speed until doubled in volume, about 5 minutes. Set beat custard over a double-boiler until an instant-read thermometer registers 140°F (I used a candy thermometer), about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Stir in almond extract. Fold strained raspberries into cooled custard.
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.
Run a thin knife around edge of torte and remove side of pan.
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