SERVES 6-8
3 eggs, plus 2 extra yolks
½ tsp vanilla extract
230g caster sugar
500g frozen raspberries
435ml whipping cream

Line the base of an 8cm x 26cm loaf tin with baking paper. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Race over a pan of simmering water and whisk the mixture for 4-5 minutes, or until heated through and frothy. Remove from the heat and beat with an electric mixer until pale and thick. Lightly crush or break up 300g of the raspberries and gently fold r through the egg mixture. Set aside. Beat the cream in the bowl of an electric mixer until very soft peaks form. Gently fold the egg mixture into the cream until just combined. Arrange the remaining raspberries in the base of the prepared tin and pour over the semifreddo mixture. Cover with foil and freeze for 24 hours, or until firm. To serve, remove from the tin and cut into thick slices.