Pistachio, raspberry and rosewater semifreddo

Method

• 1
  Grease a 6cm-deep, 19cm x 9cm (base) loaf pan. Line with baking paper, allowing a 5cm overhang on both long ends.
• 2
  Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat (see note). Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.

• 3
  Transfer mixture to a large bowl. Gently fold in cream, pistachio, rosewater and two-thirds of the raspberries. Pour mixture into prepared pan. Cover and freeze overnight or until firm.
• 4
  Stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries. Serve.