Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened, then remove from the heat and continue whisking the mixture until completely cool.

Mash the raspberries in a shallow dish.

Stiffly whip the cream and stir in the egg mixture and mashed raspberries.

Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.

Put in the freezer overnight or for at least 4 hours.

To serve, turn out and remove the plastic wrap.