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1
Line two 9-by-4-inch loaf pans with plastic wrap, leaving a 4-inch overhang all around.
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2
In a large bowl, using an electric mixer, whip the cream until firm; chill.
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3
In a stainless bowl set over a pan of simmering water, whisk the eggs, yolks and 3/4 cup of the sugar until the mixture reaches 155 on an instant-read thermometer.
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4
Remove the bowl from the heat.
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5
Using an electric mixer, beat the eggs at medium speed until fluffy and pale, about 5 minutes.
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6
Beat in 1 tablespoon of the lemon juice, the vanilla and the salt.
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7
Add 2 pints of the raspberries and, at low speed, mix briefly, just until the raspberries are slightly broken up.
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8
Fold in the whipped cream, followed by the chocolate chips.
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9
Spoon the parfait into the loaf pans.
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10
Tap the pans lightly on a surface and cover the parfaits with the overhanging plastic wrap.
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11
Freeze until firm, at least 8 hours.
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12
Meanwhile, in a medium bowl, toss the remaining 2 pints of raspberries with the remaining 1/4 cup each of sugar and lemon juice.
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13
Refrigerate for up to 8 hours.
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14
Unwrap the parfaits and invert them onto platters.
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15
Peel off the plastic wrap.
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16
Using a hot knife, slice the parfaits and serve with the raspberry compote.
