Serves 2
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A bite of this melt-in-your-mouth frozen Italian dessert will satisfy any sweet-tooth or chocolate lover out there. Comprising of cocoa powder and low-fat ricotta, expect rich and creamy goodness paired with fresh, frozen berries that’ll bring a welcome zing to the sweet and indulgent semifreddo.


  • 1 tbsp cocoa powder
  • ¾ cup (40 g) icing (confectioners') sugar
  • 1 egg, separated
  • ¾ cup (70 g) low-fat ricotta
  • 100 g fresh mixed berries

Lightly grease one ¾ cup (180 ml) hole of a mini loaf pan. Line base and two long sides with baking paper, extending paper 2 cm above edges.


Whisk sifted cocoa and icing sugar, egg yolk and ricotta in a small bowl until smooth.


Beat egg white in a small bowl with an electric mixer until soft peaks form; fold through chocolate mixture, in two batches. Spoon into pan hole. Freeze for 4 hrs or overnight.


Remove pan from freezer 10 mins before serving. Cut in half and serve topped with berries.

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