Raspberry Semifreddo

1. 1

   Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened (this step takes about 20 minutes), then remove from the heat and continue whisking the mixture until completely cool.

2. 2

   Mash the raspberries in a shallow dish.

3. 3

   Stiffly whip the cream and stir in the egg mixture and mashed raspberries.

4. 4

   Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.

5. 5

   Put in the freezer overnight or for at least 4 hours.

6. 6

   To serve, turn out and remove the plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.