Pistachio Raspberry Semifreddo Easy No-Churn Frozen Dessert

Instructions

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.

Bring to a boil and cook for about 5 minutes or until thickened.

Remove from heat and sieve to remove seeds.

Let cool completely.

Prepare the vanilla pistachio base.

Line with plastic wrap a 9 x 5-inch (23x13cm) loaf pan. Set aside.

In a heatproof bowl, whisk the whole eggs, sugar, salt and vanilla until combined.

Set the bowl over a bain-marie, a simmering pot of water.

Whisk constantly for about 57 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 7075°C / 160170°F).

Remove from heat, and let it cool to room temperature.

Add ¼ cup (60g) pistachio spread into the egg mixture.

Mix to combine. It will deflate slightly.

In a separate bowl, whip the cold whipping cream until stiff peaks form.

Gently fold the whipped cream into the cooled vanilla pistachio mixture in batches.

Keep as much air as possible.

Transfer a bit less than a third to the prepared pan.

Add spoons of raspberry sauce and remaining pistachio spread from place to place.

Repeat the layering with more vanilla and pistachio base, raspberry sauce, and pistachio spread.

Continue until all the components are used up.

Finish with a layer of vanilla pistachio base on top.

Cover the pan with plastic wrap and freeze for at least 6 hours, preferably overnight.

When ready to serve, invert onto a serving platter and garnish with fresh raspberries and chopped pistachios.

Dessert