Step 1

Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

Step 2

Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.