RASPBERRY SEMIFREDDO

• 300g unsweetened frozen raspberries (do not use raspberries in light syrup) or 1 pint fresh raspberries, about 2 cups.
• 5 egg yolks
• 1/3 cup orange flavored liqueur
• 1 tbsp. Milk
• 1 tsp. vanilla
• 1/2 cup granulated sugar
• 3 oz bittersweet or semi-sweet chocolate
• 2 cups whipping cream

Line bottom and sides of a 9 x 5 inch loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Spread out 1-cup raspberries in base of pan, and then place in freezer. Place yolks in top of a double boiler. Whisk in liqueur, milk and vanilla until well mixed. While whisking, slowly add sugar until blended. Place top of double boiler over a saucepan of simmering water. Continuously whisk yolk mixture until light, frothy and pale yellow in colour, 4 - 5 minutes. Remove from heat. Refrigerate, uncovered, just until cold.

Finely chop chocolate into pieces no larger than � inch. In a large mixing bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-quarter of cream into chilled egg mixture. Fold in remaining cream and chocolate just until blended and no white streaks remain. Fold in remaining raspberries.

Remove loaf pan from freezer. Turn berry mixture into pan, filling all corners. Smooth surface, then cover with overhanging pieces of plastic wrap. Freeze until firm, at least 6 hours, but preferably overnight. It will keep well at least 1 month.

To serve, remove pan from freezer and run a knife around edges. Invert dessert onto a platter. Discard plastic. Let stand at room temperature until semifreddo softens enough to slice, 10 - 15 minutes. Place fresh berries on top or drizzle with chocolate sauce before serving. Slice semifreddo at the table. Or for individual servings, place a � inch slice on each dessert plate and drizzle with sauce.