•  2 eggs
•  1 egg yolk, extra
•  1 vanilla bean, split and seeds scraped
•  ½ cup (110g) caster (superfine) sugar
•  1 cup (250ml) single (pouring) cream
•  2 cups (320g) frozen raspberries

  Place the eggs, extra yolk, vanilla seeds and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.

  Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Divide the raspberries between 12 x ½ cup-capacity (125ml) popsicle moulds and pour over the semifreddo. Cover the moulds with aluminium foil and insert popsicle sticks through the foil into each mould.+ Freeze for 6 hours or overnight. Makes 12.

  + The aluminium foil helps the sticks stay in place.