Raspberry And Pistachio Semifreddo

1. 1

   Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.

2. 2

   Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.

3. 3

   Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.

4. 4

   Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.

5. 5

   Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

* Per serving · 4 servings · Values may vary.