Method

1. Beat the egg yolks and honey together with an electric beater until very thick, pale and double in volume. This will take at least 5 minutes.
2. Fold in the whipped cream and vanilla.
3. Line a loaf tin with plastic wrap, leaving enough to hang over the sides of the tin. You will use this to wrap over the top of the semifreddo.
4. Spoon the mixture into the tin, fold the wrap over the top and place in freezer for 2 hours, until semi-frozen.
5. Remove from the freezer and carefully stir through the raspberries and pistachios.
6. Cover with the wrap again and place in the freezer for another 4-6 hours, or overnight, until completely frozen.
7. 20 minutes before you are ready to serve, invert the semifreddo onto a platter, remove the plastic wrap, decorate as you wish and leave to sit in the fridge to soften a little before cutting and eating.