Raspberry & White Chocolate Semifreddo

Step 1: Grease 1 litre loaf tin, line with plastic wrap.

Step 2: Put raspberries, 85 grams of the caster sugar and water in a small saucepan and set over a medium heat and simmer for 5 minutes, remove then press through a fine sieve into a medium bowl and set aside.

Step 3: Put egg yolks, sherry and remaining sugar in a heatproof bowl and whisk and then set over a saucepan of simmering water and cook, whisking constantly until thickened.

Step 4: Set immediately over a bowl of iced water to cool.

Step 5: Put cream, icing sugar and vanilla in a bowl and beat, using a electric mixer, until soft peaks form and stir in 1/2 the yolk mixture int the raspberry mixture, then stir in white chocolate into remaining yolk mixture.

Step 6: Fold 1/2 of the cream mixture into each and spoon white chocolate mixture into prepared tin, then spoon over raspberry mixture on top.

Step 7: Freeze for 4 hours or until firm and then turn out semifreddo on to a serving platter, remove plastic wrap, top with extra raspberries and grated extra white chocolate.