Prep the ingredients. Line a 2-litre loaf tin or container with baking paper. Chop the nuts or tip them into a ziplock bag and beat the bag with a wooden rolling pin. Crush the raspberries with a fork. Using a sharp knife, cut along the length of the vanilla pod, open, and scrape out the seeds.
Whisk the eggs. Break the eggs into a large glass bowl and add the sugar and vanilla seeds. Place over a pot of just-simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk using an electric beater or a hand-held electric whisk, until the mixture is pale and thick and ‘holds a ribbon’, i.e. the mixture trails in a thick, steady stream when the beaters are lifted.
Fold in the cream and other ingredients. Whip the cream until soft peaks form. Mix the crème fraîche well. Start by folding the raspberries into the eggs and then gently but firmly fold in the crème fraîche, and then the whipped cream.
Spoon into a mould. Spoon half the mixture into the lined tin, sprinkle over the nuts and then spoon over the rest of the mixture. Cover tightly with clingwrap and freeze for 6–8 hours.
Semifreddo means half-frozen, and this dessert should have a soft, mousse-like texture.
Start whisking the sugar and eggs soon after adding them to the bowl – if left to stand the sugar will ‘cook’ the eggs.
Although the semifreddo can be stored in the freezer for up to three days, it is at its best when served immediately after the 6–8 hours of freezing.
Add the scraped vanilla pod to your sugar jar for vanilla-infused sugar.
You can substitute 1 tsp vanilla extract for the vanilla seeds.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.