Our luxurious Double Cream is what makes this raspberry and pistachio Semifreddo the ultimate dessert for entertaining!
* Requires overnight freezing for best results
| 375g | Double Cream |
| 100g | caster sugar |
| 1 tbsp | vanilla extract |
| 6 | eggs |
| 125g | pistachios (deshelled) |
| 250g | raspberries |
| 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. |
| 4 |
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. |
| 5 |
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. |
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