Raspberry Swirl Semifreddo

Ingredients

Lemon juice

1 tablespoon

Fresh raspberries

1 1/2 cups

Heavy cream

2 cups

Pure vanilla extract

1 teaspoon

Granulated sugar

1 cup

Eggs

4 (large size)

Instructions

1. Begin by beating the eggs, sugar, and vanilla extract in a large mixing bowl until the mixture becomes light and fluffy. This should take about 5 minutes.
2. In a separate bowl, whip the heavy cream until soft peaks start to form. Be careful not to overwhip.
3. Gradually and gently fold the whipped cream into the egg mixture until it is well combined, maintaining the light and airy consistency.
4. Take the raspberries and lemon juice and mash them together in a small bowl to create a fresh raspberry sauce. If you prefer a smoother sauce, you can puree the mixture in a blender and then strain it to remove the seeds.
5. Pour half of the creamy mixture into a loaf pan, then artistically drizzle half of the raspberry sauce over the top. Repeat this with the remaining cream mixture and raspberry sauce, creating layers of creamy delight interspersed with tangy raspberry.
6. Use a knife to swirl the raspberry sauce into the cream mixture, creating a beautiful marbled effect.
7. Cover the pan with plastic wrap and freeze for at least 6 hours. The wait is worth it, as it allows the semifreddo to achieve its trademark half-frozen texture.
8. To serve, let the semifreddo sit at room temperature for a few minutes before slicing. This will give it the perfect consistency - not too hard, not too soft, but just right.