Method

• 1.
  Lightly grease a 900ml terrine and line with plastic wrap.
• 2.
  Beat egg yolks and sugar with electric beaters until pale. Add mascarpone and beat until smooth. Stir in nougat.
• 3.
  Beat eggwhites in a separate bowl (with clean beaters) until soft peaks form, then fold into mascarpone. Pour mixture into terrine, cover and freeze overnight. When ready to serve, turn out and serve sliced with raspberries.