Raspberry and chocolate ripple semifreddo (Semifreddo de frambuesas y chocolate)

I made this dessert for my mom in Mother's day.
Always is difficult think in what make, so many and delicious recipes :)
Finally I love this Raspberry semifreddo.
Basically semifreddo is a no churn ice cream recipe, but still creamy- it just never really gets hard
This is a deliciously creamy dessert.
Love my mom and she is the best!

Whishing you all had a Happy and beautiful Mom's day
Feliz dia de las madres a todas xoxoxox

Source :Bakers Royale

Ingredients

250 grams chocolate en pieces
2 tablespoons butter
400 grams raspberries (frozen or fresh)
2 large eggs
1 large egg yolk
3/4 cup sugar + 2 tablespoon sugar
1 1/2 cup heavy cream
1 1/2 teaspoon vanilla extract

Method

line a loaf panwith plastic wrap leaving a two inch over hang on each side.
Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined.
Remove from heat and set aside.
Place raspberries and 2 tablespoons of sugar in a blender or food process and pulse until pureed.

Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter) about 6-7 minutes.
Remove from heat and beat some minutes to cool mixture.
Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined.

To assemble

Pour 1/2 cup or more of semifreddo mixture into pan and spoon stripes of raspberry puree and chocolate on top.
Continue to layer like this until all ingredients are used.
Place in the freezer for 4 to 6 hours or all night.

To serve the semifreddo back the mold in an oval or rectangular plate and peel off the plastic wrap.
Then garnish with raspberries and chocolate pieces.

Store in freeze and remove a little before serving.

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