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Christmas Semifreddo

After making the Semifreddo it needs to go into the freezer for 6 hours. It can be made ahead and frozen for up to 3 weeks. When serving, remove from freezer and allow to soften a little bit.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 456kcal
Cost: $12.00


  • 1/2 cup dried cherries
  • 1/4 cup amaretto
  • 1/2 cup honey
  • 2 cups heavy cream
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 cup chopped shortbread cookies about 8 cookies
  • 1/2 cup chopped mint parfait thins I used 14 After Eight Mints
  • Fresh cherries raspberries, and strawberries for garnish
  • Fresh mint leaves for garnish


  • In small saucepan, combine cherries, amaretto, and honey. Bring to a simmering and well mixed. Remove from heat. Let stand until mixture reaches room temperature.
  • Meanwhile, coat 9-inch diameter 6 1/2-cup ring mold with nonstick vegetable-oil cooking spray. Line mold with plastic wrap, smoothing out wrinkles.
  • In large bowl, stir together cream, confectioners' sugar, cinnamon, and allspice. Beat mixture just until stiff peak form.
  • Fold in shortbread cookies, After Eight Mints, and cherry mixture until blended. Scrape into mold. Freeze for 6 hours or until firm.
  • To serve: Remove mold from freezer; invert onto serving platter. Let stand 5 minutes. Gently tap plate and mold on countertop; slide mold from semifreddo, and remove plastic wrap. Smooth semifreddo with a spatula Garnish with fresh berries and cherries.


Calories: 456kcal | Carbohydrates: 47g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 145mg | Potassium: 135mg | Fiber: 2g | Sugar: 31g | Calcium: 53mg