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Cherry Semifreddo Popsicle on Plate
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Nailed It! Cherry Semifreddo Popsicle

A cherry semifreddo popsicle served with chocolate almond sponge cake and garnished with cherry gel and chocolate tuile.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 popsicles
Calories: 371kcal
Author: Serena


Cherry Semifreddo

  • 2 large eggs
  • Pinch of kosher salt
  • 113 g granulated sugar
  • 340 g cherry puree
  • 227 g heavy cream whipped to soft peaks

Chocolate Almond Microwave Sponge Cake

  • 70 g sugar
  • 125 g egg white
  • 80 g egg yolk
  • 40 g almonds ground
  • 19 g AP flour
  • 40 g chocolate finely chopped
  • 20 g cocoa powder

Cherry Gel

  • 100 g cherry puree
  • 15 g granulated sugar
  • 1 g agar agar

Chocolate Tuile

  • 50 g unsalted butter melted
  • 50 g icing sugar
  • 50 g egg whites
  • 40 g all purpose flour
  • 10 g cocoa powder


Cherry Semifreddo

  • Whisk eggs, salt and sugar over a double boiler and continue to cook, whisking often to reach 170°F.
  • Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment and whip until thick and cool.
  • Fold in cherry puree and whipped cream until smooth.

Almond Chocolate Sponge Cake

  • Process all ingredients in a blender until smooth.
  • Strain into an iSi whipper, charge with 1 N2O charger and refrigerate for at least 2-3 hours.
  • Cut slats in plastic cups, fill halfway with batter and microwave for 40 seconds to cook.
  • Flip cups upside down and set aside to cool.

Cherry Gel

  • Bring puree, sugar and agar agar to a boil in a small pot.
  • Refrigerate until cold and process in a blender until creamy.

Chocolate Tuile

  • Preheat oven to 325° F.
  • Mix to combine butter, icing sugar and egg whites in a stand mixer fitted with a paddle attachment. Add flour and cocoa and beat until smooth.
  • Refrigerate mixture for at least half an hour.
  • Spread batter on to a sheet tray lined with a nonstick mat and bake until firm.


  • Pipe cherry semifreddo into popsicle molds.
  • Insert sticks and place into freezer until very firm.
  • Unmold and place popsicles onto a sheet pan lined with parchment paper.
  • Place popsicle onto the center of a plate and spread Cherry Gel alongside. Top popsicle with dots of gel, and a piece of sponge cake. Garnish with tuile.


Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Serving: 1Popsicle | Calories: 371kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 47mg | Potassium: 111mg | Fiber: 2g | Sugar: 23g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg