Semifreddo with pistachios, almonds and natural raspberry flavouring

Preparation :

1. Start by coarsely crushing the almonds and pistachios with a knife

2. 2. Pour the mascarpone and cream into a bowl and freeze for 45 minutes.

3. Now separate the egg whites from the yolks and beat the yolks with the vanilla sugar for several minutes until the mixture turns white.

4. Beat the egg whites until stiff and then mix the two preparations together.

5. Whip the mascarpone and whipped cream and add it to the previous preparation together with 6 tablespoons of organic raspberry flavouring.

6. Line two moulds with cling film and place the pistachios and almonds in the bottom.

7. Put the mixture in the moulds and cover with a few fresh raspberries.

8. Finally, put in the freezer for a few hours and enjoy!