INSTRUCTIONS

1. For the swirl, set a fine-mesh sieve over a medium bowl. Set aside.
2. Using a potato masher, crush raspberries with sugar in a medium-size saucepan. Bring to a boil over high heat, then reduce to medium and cook, stirring occasionally, until color has intensified, and mixture has reduced to 1 ¼ cups, about 6 to 8 minutes. Pass through sieve to remove seeds, working mixture well to ensure all the raspberry pulp has passed through. Stir in lemon juice, then refrigerate, uncovered, until chilled, 1 hour.
3. For the semifreddo, fill a large pot with 1-inch water. Bring to a boil.
4. Combine egg whites with sugar and vanilla seeds in a large heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and cook, whisking constantly, until sugar has dissolved, and mixture is very warm to the touch, about 3 to 4 minutes. Scrape mixture into the bowl of a stand mixer. Then using the whisk attachment, whisk on medium speed until mixture is glossy and completely cooled to room temperature, about 10 minutes. Whisk in almond extract and zest.
5. Whisk cream in a large bowl until soft peaks form. Gently fold into cooled egg whites just until combined. Scrape one-third of cream-mixture into a 9 x 5-inch metal pan, smoothing top. Drizzle one-third of raspberry mixture over top. Swirl with a wooden skewer. Repeat layering and swirling two more times with remaining cream and raspberry-mixture. Sprinkle over almonds, then cover with plastic wrap. Freeze until firm, at least 8 hours.
6. To serve, scoop semifreddo and top with additional almonds. Serve immediately.