Raspberry Semifreddo - cooking recipe

Ingredients
    6 eggs
    1 1/4 cups superfine sugar
    1 1/2 cups raspberries
    3 cups heavy cream
Preparation
    Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened (this step takes about 20 minutes), then remove from the heat and continue whisking the mixture until completely cool.
    Mash the raspberries in a shallow dish.
    Stiffly whip the cream and stir in the egg mixture and mashed raspberries.
    Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.
    Put in the freezer overnight or for at least 4 hours.
    To serve, turn out and remove the plastic wrap.

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