the egg yolks and honey
together with an electric beater for 10 minutes or until the mixture is thick, pale yellow, creamy and doubled in volume, about 10 minutes. Fold in the whipped cream
and rosewater until just combined.
Line the base and 2 sides of the loaf pan
with a sheet of plastic wrap, leaving the wrap hanging over the sides of the pan. Spoon in the raspberry
mixture and fold the plastic over the top to cover the semifreddo
. Freeze until the dessert is partially frozen, about 1 to 2 hours. Remove the pan from the freezer, and stir in the 1/2 pint raspberries and pistachios. Cover with plastic wrap
and return the loaf pan to the freezer until it is completely frozen.
Transfer the loaf pan to the refrigerator to soften, about 20 minutes before serving. Turn the dessert out of the tin, and slice it and garnish
with extra raspberries
. Serve cold.