Raspberry Semifreddo

• frozen unsweetened raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberry↗2 cups
• egg yolks↗5
• Grand Marnier↗1⁄3 cup
• milk↗1 tablespoon
• vanilla↗3 teaspoons
• white sugar↗1⁄2 cup
• semisweet chocolate↗9 ounces

  chopped into no larger than 1/4 inch pieces

• whipping cream↗3 cups
• seedless raspberry jam↗1⁄4 cup

Step-by-step instructions

1. 1

   Line bottom and sides of a 9x5 loaf pan with plastic wrap.

2. 2

   Spread out 1 cup raspberries on bottom of pan and put in freezer.

3. 3

   Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.

4. 4

   Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.

5. 5

   In a large mixing bowl whip 2 cups of cream until soft peaks form.

6. 6

   Stir a third of cream into cold egg mixture.

7. 7

   Fold in remaining cream until no yellow streaks remain.

8. 8

   Fold in 3 ounces of chocolate and remaining raspberries.

9. 9

   Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.

10. 10

    Freeze until firm.

11. 11

    Chocolate sauce can be made at time of serving of in advance and just warmed before serving.

12. 12

    To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.

13. 13

    To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.