Raspberry Semi-Freddo

Thaw 350g of the frozen raspberries and refreeze the remainder.

Place the raspberries in a sieve over a small bowl and crush with a spoon to make raspberry purée. Discard the remaining seeds in the sieve and place the raspberry purée in the fridge.

Crumble the macaroons into a small bowl and set aside.

Line an 8-cup capacity cake pan with plastic wrap.

Beat egg yolks and half the sugar. Using an electric hand beater, beat for 5 minutes until pale and thick.

Place the cream in a separate bowl and beat until soft peaks form.

Wash and dry the electric beaters then beat the egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Lightly fold the whipped cream and the egg yolk mixture and lightly fold together.

Add the macaroons and half the egg white mixture and gently fold to combine. Repeat with remaining egg white mixture. Swirl through the raspberry purée.

Transfer the semi-freddo mixture to the prepared pan.

Cover with plastic wrap and freeze overnight.

To serve, scoop into serving bowls and serve with remaining frozen raspberries.