Raspberry Semifreddo

Directions

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.