(About 2 litres)

  • 350 g frozen raspberries
  • 15 ml sugar
  • 3 eggs
  • 2 egg yolks
  • 5 ml vanilla essence
  • 220 g (260 ml) caster sugar
  • 500 ml cream
  • 200 g white chocolate

Line a bread pan of about 12 x 28 cm with cling wrap. (Or use any 2 litre container that can go in the freezer.) Finely chop half the raspberries and the sugar in the food processor. Keep to one side. Keep remaining raspberries in the freezer for decorating later. Put eggs, egg yolks, essence and sugar in a bowl that fits over a pot of just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Whip the cream and fold it into egg mixture. Melt white chocolate over hot water and fold melted chocolate into mixture. Pour long strips of raspberry purée in base of bread pan. Pour some of the mixture over, then some more raspberry. Fill pan with rest of semifreddo. Cover with cling wrap and freeze for at least 6 hours, preferably overnight. Turn out on serving dish. Pull of the cling wrap and serve semifreddo with frozen raspberries.