Method

• 1.
  Place a 1.5L (6-cup) loaf tin in the freezer to chill. Place half the raspberries in a food processor and whiz until smooth. Press raspberry puree through a sieve set over a bowl, discarding solids. Set aside.
• 2.
  Place sugar and egg yolks in a stand mixer fitted with the whisk attachment and whisk until pale and creamy. Transfer to a bowl and wipe stand mixer clean.

• 3.
  Place cream in mixer and whisk to soft peaks, then transfer to a separate bowl.
• 4.
  Thoroughly wash and dry mixer bowl and whisk, then add eggwhites and a pinch of fine salt, and whisk to very firm peaks. Gently fold the whipped cream and the eggwhite mixture into the egg yolk mixture until just combined.
• 5.
  Remove 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.
• 6.
  Repeat layering process with remaining semifreddo and raspberry sauce, then scatter with remaining pistachios and fresh raspberries. Freeze for 5 hours or overnight until firm.
• 7.
  When ready to serve, remove semifreddo from freezer and stand at room temperature for 15 minutes or until slightly softened. Scoop into bowls and serve immediately.