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1
In a small saucepan, add the frozen raspberries, and bring to a boil.
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2
Simmer for about 10 minutes under low heat until part of the liquid has been evaporated and the raspberries become thick.
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3
Remove from the heat and let cool.
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4
Stir in vanilla extract.
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5
Meanwhile place a large piece of plastic wrap into a loaf pan, and allow overhanging around the edges.
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6
In a large mixing bowl with an electric whisk, whisk the egg, egg yolks and sugar thick and creamy, about 5 minutes; start from medium speed, then increase to high after about 2 minutes.
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7
Transfer the bowl over a saucepan of simmering water and whisk by hand whisk for another 5 minutes or until custard doubles in volume and ribbon like texture.
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8
Pour 23 of the custard mixture into another bowl, pour in the cooled raspberries, and stir well.
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9
You can use an electric hand whisk to do the work as well.
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10
Remove from heat and set aside.
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11
Whisk the cream in a large clean bowl with an electric mixer until soft peaks form, about 2 minutes.
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12
Do not over whisk, which will cause cream to separate.
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13
Add 23 of the whipped cream to the raspberry custard mixture and gently fold until just combined.
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14
Add the remaining cream to the remaining custard mixture, gently fold until just combined.
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15
Spoon half of raspberry cream mixture into the prepared pan, and let freeze for about half an hour or until firm.
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16
Put both of the remaining mixtures into the frige to keep cold.
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17
Spoon the cream custard mixture over the first raspberry layer, freeze for another half an hour or so or until firm.
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18
Transfer the remaining raspberry cream mixture on top.
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19
Cover with a plastic wrap and freeze until the semifreddo is firm, at least 4 hours or overnight.
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20
One hour before serving, add frozen blueberries and sugar in a bowl, and toss well.
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21
Let sit in the frige until ready to serve.
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22
About 20 minutes before serving, take the semifreddo out of the freezer, and let it thaw.
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23
Lift up the overhanging plastic wraps and transfer the semifreddo onto a serving platter.
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24
Spoon the blueberry sauce over the whole semifreddo or over each slice.
