Raspberry and honey semifreddo 4 egg yolks, at room temperature

1 teaspoon vanilla extract

1/3 cup honey

1/3 cup caster sugar

1 1/2 cups thickened cream

3 x 120g punnets raspberries

Step 1

Line base and sides of an 8cm deep, 9cm x 23cm (base) loaf pan with baking paper. Place egg yolks, vanilla, honey and caster sugar into a heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Using electric beaters, beat on high speed for 6 minutes or until thick and creamy. Remove from heat. Beat for 1 minute. Set aside for 20 minutes.

Step 2

Place cream into a bowl. Beat until soft peaks form. Using a fork, crush one-third of the raspberries in a shallow dish.

Step 3

Using a large metal spoon, gently fold crushed raspberries, half the remaining whole raspberries and cream through egg mixture. Pour into loaf pan. Smooth top. Cover with plastic wrap. Freeze for at least 6 hours, or overnight if time permits. Turn out. Serve slices with remaining raspberries.