Cook Time 25 minutes (+overnight freezing)
2 free-range eggs
4 free-range egg yolks
⅓ cup caster sugar
1 ¾ cups thickened cream, whipped
⅓ cup slivered almonds, toasted, roughly chopped
⅓ cup pistachios, roughly chopped
1 tsp orange blossom water
½ an orange, zest +extra, to serve
Mint sprigs, to garnish
Grease a 6cm-deep, 19cm x 9cm (base) loaf tin. Line tin with clingfilm, allowing a 5cm overhang on all sides.
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat (do not allow base of bowl to touch the water). Whisk for 4-5 minutes or until thick and creamy. Remove from heat. Whisk for 4-5 minutes or until cool.
Transfer mixture to a large bowl. Gently fold in the whipped cream one third at a time, follow by the nuts, orange blossom water, orange zest, and ¾ of the raspberries and blueberries, reserving the remaining berries to decorate the semifreddo.
Pour mixture into prepared tin. Cover with overhanging clingfilm and freeze overnight or until firm (6 to 8 hours).
Stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining berries, extra orange zest and mint sprigs, if desired. Serve.