Semifreddo with raspberry sauce

Ingredients:

Semifreddo

• 4 large eggs at room temperature, whites separated from yolks
• 0.5 cup sugar, divided
• Seeds from half a vanilla pod
• 0.5 tsp cream of tartar
• 1 cup chilled heavy cream
• 1 tbsp vanilla liqueur (optional)
• 1 tsp vanilla extract
• Fresh Raspberry Sauce (see recipe below)
• Fresh blueberries, for serving
• Vegetable oil to grease the pan

Raspberry sauce

• 1 cup fresh raspberries (170 g)
• 0.5 cups of sugar
• 0.5 cups of good raspberry jam (170 g)
• 1 tbsp. l. raspberry liqueur

Preparation:

1. Grease a 21x11x5 cm loaf pan with a thin layer of vegetable oil and line it as carefully as possible with cling film, leaving overhangs on the sides to later cover the dessert on top (I place two pieces of plastic wrap crosswise in the middle). Place the mold in the freezer.
2. Place the egg yolks (set aside 1/3 cup of the egg whites; reserve the rest for another use), 1/4 cup of sugar, and vanilla seeds in a medium heatproof bowl and beat with a hand mixer fitted with the whisk attachment for 2 minutes until thick and light in color. Place the bowl over a saucepan of simmering water and whisk continuously for 3 minutes, until the mixture has doubled in volume and is warm to the touch. Turn off the heat and continue whisking for 1 minute.
3. In the bowl of a stand mixer fitted with a whisk attachment, add the reserved egg whites, the remaining 1/4 cup sugar, and cream of tartar. Beat on high speed until stiff but not dry peaks form. Using a silicone spatula, fold the beaten whites into the yolk mixture.
4. In the empty bowl of a stand mixer, pour the heavy cream, vanilla liqueur (if using), and vanilla extract into the bowl and beat on high speed until soft peaks form. Gently but thoroughly fold the whipped cream into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
5. In a small saucepan, combine raspberries, sugar, and 1/4 cup water. Bring to a boil, reduce heat, and simmer for 4 minutes.
6. Pour the raspberry mixture and jam into the bowl of a food processor fitted with a steel blade and process until smooth. Stir in the raspberry liqueur and refrigerate.
7. To unmold the semifreddo, dip the mold in a bowl of hot tap water for 8-10 seconds and invert the dessert onto a rectangular plate. Remove the plastic wrap. You can cover and refreeze the semifreddo directly on the serving plate for a few hours.
8. Pour a few spoonfuls of raspberry sauce onto each dessert plate, cut the dessert into 2.5 cm thick slices, and place them on top of the sauce. Sprinkle each serving with blueberries and serve immediately.