Marsala And Hazelnut Semifreddo - cooking recipe

Ingredients

2 None eggs
2 None egg yolks
1 cup sugar
2 tbsp Marsala wine
1 1/4 cups heavy cream
1/2 cup hazelnuts, toasted and finely chopped
None None Fresh raspberries, to serve

Preparation

Place the eggs and yolks, sugar and Marsala wine in a heatproof bowl. Place the bowl over a saucepan of just simmering water, making sure the bottom of the bowl doesn't touch the water.
Using an electric mixer, beat the egg mixture for 4-5 mins, until thick, pale and doubled in volume. Remove from heat.
Whip cream in a large bowl until soft peaks form. Fold in egg mixture and hazelnuts with a spatula. Pour into a 6-cup freezer container. Freeze overnight, or until firm.
Let stand at room temperature for 5 mins before serving in scoops with raspberries.