Pistachio nougat semifreddo & marinated raspberries. #DonnaHay.

Who said you need to serve plum pudding on Christmas Day?
This is a fabulous, summery alternative adulterated from Donna Hay.
It’s pretty easy: Chop up store bought nougat, whisk eggs and cream, mix and freeze.
Done!

You need for 4 to 6 fashionista or 24 models:

3 eggs
2 egg yolks
1 teaspoon vanilla extract
1 cup (220g) caster sugar
2 cups (500ml) single (pouring) cream
300g pistachio ( bought !) nougat, thinly sliced
240g raspberries
1 cup (250ml) pink Moscato+
2 tablespoons caster sugar

•    Slip into Givenchy sexy lace dress.
•    Pull on Aquazurra heels.
•    Guzzle a big glass of Moet
•    Pop on a Prada pinny.
•    Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl.
•    Place the bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 8–10 minutes or until as thick as your waist after Christmas and as pale as your face will be when you read your credit card statement.
•    Remove from the heat and allow to cool slightly.  That’s you. And the eggs.
•    Whisk the cream until stiff peaks form.  Like a Gaultier corst.
•    Gently fold the cream through the egg mixture until well combined.
•    Pour half the mixture into a 2 litre-capacity loaf tin and top with half the chopped up nougat.
•    Repeat with remaining ingredients and freeze for 6 hours or overnight.
•    Before serving place the raspberries, Moscato and extra sugar in a bowl and toss to combine.
•    Cut the semifreddo in chic slices.
•    Toss on a few fresh pistachios and accessorise with the marinated raspberries.
•    Yum.

Donna Hay says Pink Moscato is an aromatic wine with a delicious sweet berry flavour and a delicate bubble. Substitute with sparkling wine or Champagne