Place the eggs, egg yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk the mixture for 4-5 mins or until heated, thick and pale.
Remove from the heat and whisk until cool. Lightly crush or break up the raspberries and gently fold through the egg mixture. Set aside
Whisk the cream until soft peaks form. Gently fold the egg mixture into the cream until just combined.
Spoon the mixture into glasses and freeze for 4-6 hours or until firm. Enjoy :)
Finished raspberry Semifreddo.
- 3.0 Eggs
- 2.0 Egg yolks
- 0.0tsp Vanilla extract
- 1.0c Caster sugar
- 500.0g Frozen raspberries
- 435.0ml Pouring cream