Raspberry and Almond Semifreddo

Heat the milk until it's just about to simmer. Whisk the egg yolks with the sugar and starch, gradually pour in the milk while mixing until smooth, return to the stove over low heat, and stirring constantly, cook the pastry cream until it thickens and begins to bubble. Remove from heat, transfer to a bowl, press plastic wrap directly onto the surface, and let cool completely.

Whip the cold heavy cream to stiff peaks. Beat the mascarpone with the cooled pastry cream in batches, then gently fold in the whipped cream and crushed almonds until uniform.

Spread one-third of the mixture into a silicone mold, scatter raspberries around, add another third of the mixture, layer more raspberries, and top with the remaining semifredo. Smooth out the top and freeze until firm, which takes about 5 to 6 hours.