准备

• 彻底冷却一个大的金属碗和电动搅拌机的搅拌器。在9×5英寸的面包盘的底部和长侧面上，并带有12×20英寸的保鲜膜，在长侧留有4英寸的悬垂。沿着侧面并进入角落的塑料光滑；如果有皱纹，没关系。塑料不会完全覆盖短两侧。

鞭打奶油

• 用中高的速度将冰霜打磨在冷藏碗中，直到牢固的峰形成1至2分钟。冷藏。

Make the zabaglione

• 用木勺的背面，将覆盆子通过细筛子将其压入一个小碗中。从筛子的底部将任何泥刮入碗中，放在一旁。
• 清洁搅拌器并干燥。In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to a gentle simmer. Put the egg yolks, 1/3 cup of the sugar, and the Chambord in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the bowl from the pan and fold the raspberry purée into the zabaglione until combined. Set aside.

做酥皮

• 清洁搅拌器并干燥。将锅返回热量，并以温和的慢火煮。将蛋清，剩余的1/3杯糖，牙垢奶油和盐放在一个大金属碗中，然后将其放在水面上。以中等的速度敲打，偶尔用干净的硅胶刮刀将碗的侧面刮下，直到亮，蓬松和闪亮，大约3分钟。将碗从锅中取出，继续跳动，直到蛋白酥皮非常厚，毛茸茸，大约2分钟。

Fold and freeze

• 在一个小碗中，将覆盆子果酱和香醋搅拌至光滑。
• 使用硅胶刮刀将Zabaglione轻轻折叠到蛋白甜饼中，然后将其折叠在鲜奶油中，直到没有条纹保留为止。将果酱混合物放在顶部，并用几个长而温和的笔触将其折叠起来，以形成漩涡。
• Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

解雇并服役

• Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.
• Slice the semifreddo crosswise into 1-inch-thick pieces to serve.