Raspberry & Nougat Semi Freddo

2 eggs

3 egg yolks

1 cups castor sugar

600ml cream

200g raspberries

200g nougat

Line an 11x21cm (base measurement) loaf pan with plastic wrap or a lamington pan, allowing the sides to overhang.

With a hand held mixer, mix the eggs, yolks and sugar in a saucepan for 2 minutes. Then place in a double boiler without touching the water and mix for 6 minutes. Take out and mix for another 2 minutes to cool.

Whip cream and fold in egg mixture, nougat and raspberries. Pour into loaf pan or lamington pan. Cover with plastic wrap and freeze for 6 hours.