Raspberry semifredo

Line loaf pan with plastic wrap Spread 1 cup of raspberries in bottom and place in freezer. Put the yolks in top of double boiler whisk in liqueur, milk and vanilla. Slowly add sugar Put double boiler over the hot water and whisk until light, frothy and pale yellow in colour....4-5 minutes. Remove and refrigerate. Chop chocolate in small chunks. In mixing bowl with electric beater whip cream until soft peaks form. Stir in 1/4 of the cream into the egg mixture Fold in the rest until mixed. Fold in the remaining raspberry and chocolate chunks Pour over the frozen berries in pan. Freeze over night or up to 1month. Warm raspberry sauce: Chop chocolate , set aside. Stir cream and jam and bring to a boil On low heat stir in vanilla . 3 minutes Pour over chocolate. Mix. You can refrigerate for up to 7days. Heat and pour over sliced semi fredio