Raspberry & Turkish delight semifreddo

In a bowl, combine the raspberries with the icing sugar; set aside to macerate for 1 hour. Add the rose water to the bowl, use a fork to smash together, then strain through a sieve into a bowl, discarding the seeds.

Separate the eggs into 2 large bowls. Use an electric hand mixer to whisk the egg whites to stiff peaks; set aside. Add the caster sugar to the egg yolks and beat with the electric hand mixer (no need to clean the beaters) until pale and fluffy. In another bowl, use an electric hand mixer or balloon whisk to whip the double cream to soft peaks.

Fold the whipped cream into the egg yolk mixture, then add the raspberry purée. Carefully fold in the egg whites and spoon into a 2-litre freezerproof container; cover and freeze for 1 hour. Dot over the Turkish delight and use a skewer to swirl it in. Freeze for a further 5-7 hours or overnight. To serve, scoop the semifreddo into bowls and top with fresh raspberries, if liked.