Pistachio and Raspberry Semifreddo

Ingredients

• 4 eggs, separated
• 150 g sugar
• 400 ml whipping cream
• 100 g pistachios, toasted and chopped
• 150 g raspberries
• 2 tbsp pistachio paste (optional)
• 1 tsp vanilla paste

Method

1. 1Line a loaf tin (about 1 l) with cling film.
2. 2Whisk egg yolks and sugar in a bain-marie until thick and pale (about 80 °C). Whisk off the heat until cool. Stir in pistachio paste and vanilla.
3. 3Whip cream to soft peaks. Whisk whites to stiff peaks.
4. 4Fold cream into the yolk mixture, then the whites. Fold in the pistachios.
5. 5Pour half into the tin. Scatter the raspberries. Pour the rest on top.
6. 6Freeze for at least 6 hours. Unmould, slice and serve.