|1 tbsp||vanilla extract|
|1||Spray a loaf tin with oil and line the tin with baking paper.|
|2||Toast pistachios until crispy in the oven and let it cool.|
|3||Whip Double Cream with the vanilla extract and one tablespoon of sugar.|
Whisk 2 eggs and 4 egg yolks with remaining caster sugar in a heatproof bowl until pale. Place bowl on top of a saucepan of simmering hot water and keep whisking. Mix using either a whisk or an electric mixer until mixture turns thick and pale in colour after approximately 4-5 minutes. Remove from the heat and keep whisking for another 5 minutes until cool.
Combine egg mixture carefully with whipped Double Cream. Fold in chopped nuts and whole raspberries carefully. Pour into the loaf tin and place in the freezer for at least 6 hours or preferably overnight.
|6||Remove from the freezer 5 minutes before serving.|