This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)
411g tinned peaches in fruit juice
3 lrg egg yolks, plus 2 egg whites
90g caster sugar
150g fresh raspberries
2 tsp lemon juice
75g full fat Greek yoghurt
Line a loaf tin with clingfilm.
Drain the peaches and reserve 2 Tbsp of the juice.
Puree the peaches & 2 Tbsp of juice.
Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.
Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.
Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.
Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.
For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.
Whisk the remaining egg yolk with 20g sugar over hot water as before.
Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.
Whisk the remaining egg white and sugar, as before.
Fold into the berry mixture.
Pour over the frozen peach layer.
Return to the freezer for at least 4 hours.
To serve, thaw for 10 minutes then turn out of the tin and slice.