Raspberry & Pistachio Semifreddo

Serves 8

Place a 1.5L loaf tin in the freezer to chill.
Place half the raspberries in a food processor and blitz until smooth.
Press the raspberry puree through a sieve set over a bowl, discarding seeds then set aside.
Place sugar and egg yolks in a mixer, fitted with the whisk attachment, and whisk until pale and creamy.
Transfer to a bowl and wipe the stand mixer clean for the next step.
Place the cream in the mixer and whisk to soft peaks, then transfer to a separate bowl.
Thoroughly wash and dry the mixer bowl and whisk, then add your egg whites and a pinch of fine salt, and whisk to very firm peaks.
Gently fold the whipped cream and the egg white mixture into the egg yolk mixture until just combined.
Remove your loaf tin from the freezer and add half the semifreddo mixture.
Spoon over half the raspberry sauce, rippling it through with the back of a spoon, then scatter with half the pistachios and half the remaining fresh raspberries.
Repeat the layering process with the remaining semifreddo and raspberry sauce, then scatter with remaining pistachios and fresh raspberries. Freeze for 5 hours or overnight until firm.
When ready to serve, remove semifreddo from the freezer and stand at room temperature for 15 minutes or until slightly softened.
Scoop into bowls and serve immediately and top with extra pistachios and raspberries.
If you want this in a log format, so you can cut slices, line your tin with cling film before placing the mixture inside, so you can lift it out then cut it to serve.