- 400g raspberries + extra for topping
- 75g caster sugar
- 3 eggs, separated
- 400ml thickened cream
- 75g pistachios, chopped + extra for topping
- Place a 1.5L loaf tin in the freezer to chill.
- Place half the raspberries in a food processor and blitz until smooth.
- Press the raspberry puree through a sieve set over a bowl, discarding seeds then set aside.
- Place sugar and egg yolks in a mixer, fitted with the whisk attachment, and whisk until pale and creamy.
- Transfer to a bowl and wipe the stand mixer clean for the next step.
- Place the cream in the mixer and whisk to soft peaks, then transfer to a separate bowl.
- Thoroughly wash and dry the mixer bowl and whisk, then add your egg whites and a pinch of fine salt, and whisk to very firm peaks.
- Gently fold the whipped cream and the egg white mixture into the egg yolk mixture until just combined.
- Remove your loaf tin from the freezer and add half the semifreddo mixture.
- Spoon over half the raspberry sauce, rippling it through with the back of a spoon, then scatter with half the pistachios and half the remaining fresh raspberries.
- Repeat the layering process with the remaining semifreddo and raspberry sauce, then scatter with remaining pistachios and fresh raspberries. Freeze for 5 hours or overnight until firm.
- When ready to serve, remove semifreddo from the freezer and stand at room temperature for 15 minutes or until slightly softened.
- Scoop into bowls and serve immediately and top with extra pistachios and raspberries.
- If you want this in a log format, so you can cut slices, line your tin with cling film before placing the mixture inside, so you can lift it out then cut it to serve.