Berry Nougat Semi Freddo

To make the berry nougat semi freddo

1. Grease and line the base and sides of a 1L loaf pan with plastic wrap, allowing the sides to overhang.
2. Use an electric mixer to whisk the cream until peaks form. 
3. Whisk the eggs and sugar in a large bowl for 4 minutes or until thick and pale.
4. Place eggs and sugar in a bowl set over a pot of simmering water. Using a hand beater, whisk the mixture until pale and thick.
5. Add the cream and use a large metal spoon to gently fold until just combined.
6. Place the berries in a bowl and use a fork to lightly crush. Add to the cream mixture with the nougat and fold until just combined.
7. Pour into the loaf pan and place on a tray and cover with plastic wrap.
8. Place in freezer for 6 hours or until firm.
9. To make the marinated raspberries, place the raspberries, sparkling wine, mint and sugar in a bowl and toss to combine.
10. Remove the semifreddo from the moulds and serve with the marinated raspberries.

To make the berry cooler 

1. Combine pomegranate, cranberry juice, strawberry juice, sparkling water, lemon juice and strawberry and mint syrup in a punch bowl.
2. Fill glasses with ice cubes and serve.
3. Garnish with mint leaves, fresh berries (strawberries and raspberries) and pomegranate pearls.

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