How to make
Prepare a large rectangular baking dish and lay it out with plastic wrap.
Beat the egg yolks with a little sugar (eyeball it) until you get a fluffy cream. Optionally, you can beat them in a water bath in a container on the stove in case you're worried about them being raw.
Beat the liquid cream separately and add the egg yolks to it carefully, while stirring with a spatula.
Beat the whites with a little sugar until they form firm tips and add them slowly to the main mixture, flavoring with the vanilla.
Add the washed and very thoroughly dried raspberries. Stir carefully once again and transfer the mixture to the baking dish. Cover the top with plastic wrap and put the semifreddo in the freezer for several hours.
Take it out and invert it onto a platter, remove the foil. Serve it cut into pieces. It's best to wait a little for it to soften before you enjoy it.
